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Rosemary and Red Onion Focaccia
spicyperspective · food.com · 2010 · Original
focaccia genovese (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
500g
Water
415g
Hydration
83.0%
Salt
1.8%
Yeast
1.68%
Oil
8.2%
Sauce
—
Cheese
—
Dough weight
977g
Process
Bake temp
500°F / 260°C
Bake time
25-30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- waterlukewarm water0.25 cup · 59.3g
- yeastdry active yeast2 tsp · 8.4g
- sugarhoney1 tsp · 4.2g
- watercold water1.5 cup · 355.5g
- oilolive oil3 tbsp · 40.8g
- saltsalt1.5 tsp · 9g
- flourall-purpose flour4 cup · 500g
- saltsalt and pepper—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesezest of one lemon
- over cheesechopped fresh rosemary2.5 tbsp · 31.3g
- over cheesechopped red onions3 tbsp · 37.5g