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Rosemary Focaccia Bread
Kim D. · food.com · 2004 · 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
699g
Water
474g
Hydration
67.9%
Salt
2.1%
Yeast
1.02%
Oil
7.8%
Sauce
—
Cheese
—
Dough weight
1249g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Bulk
0.5h
Ingredients (6)
- flourunsifted bread flour5.5 cup · 698.5g
- yeast1 package fast rising yeast7.1g
- saltsalt1.5 tsp · 9g
- waterwarm water2 cup · 474g
- oilolive oil4 tbsp · 54.4g
- saltkosher salt or 1 teaspoon sea salt1 tsp · 6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh rosemary2 tbsp · 25g