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Rosemary Walnut Cranberry Focaccia
gailanng · food.com · 2011 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
500g
Water
316g
Hydration
63.2%
Salt
2.4%
Yeast
1.42%
Oil
10.9%
Sauce
—
Cheese
—
Dough weight
927g
Process
Bake temp
400°F / 204°C
Bake time
20-30 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (8)
- flourall-purpose flour4 cup · 500g
- waterwarm water1.3333333333333333 cup · 316g
- yeastactive dry yeast2.25 tsp · 7.1g
- saltsalt2 tsp · 12g
- sugarsugar1 tbsp · 12.5g
- oilolive oil0.25 cup · 54.5g
- dairy doughmilk2 tbsp · 25g
- saltcoarse sea salt or kosher salt0 each · 0g
Toppings (5)
- over cheese1/2-1 cup dried cranberries100g
- over cheesewalnut pieces100g
- over cheesefresh rosemary25g
- over cheesefresh black pepper
- over cheeseparchment paper