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Simple Potato and Rosemary Focaccia
Karen Elizabeth · food.com · 2009 · 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
327g
Water
—
Hydration
—
Salt
1.8%
Yeast
2.17%
Oil
8.3%
Sauce
—
Cheese
—
Dough weight
367g
Process
Bake temp
350°F / 177°C
Bake time
50-50 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (6)
- flourstrong white bread flour1 cup · 127g
- yeast1 packet easyblend yeast7.1g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
- flourwarm water200 ml · 200g
- saltsalt and pepper—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemashed potatoes0.75 cup · 150g
- over cheese1 medium potatoes or 1 large potato
- over cheesefresh rosemary or 2 teaspoons dried rosemary4 tsp · 16.8g