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Rustic Sourdough Focaccia With Caramelized Onions
StevenHB · food.com · 2003 · 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
375g
Water
356g
Hydration
94.8%
Salt
4.0%
Yeast
—
Oil
14.5%
Sauce
—
Cheese
—
Dough weight
1002g
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Cold ferment
4h
Bulk
0h
Ingredients (6)
- yeastyeast0.5 tsp · 2.1g
- flourall-purpose flour3 cup · 375g
- saltcoarse salt1.5 tsp · 9g
- yeastsourdough starter1 cup · 200g
- waterwater1.5 cup · 355.5g
- oilolive oil4 tbsp · 54.4g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 1/2 yellow onions