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Sourdough Focaccia
Tea Jenny · food.com · 2008 · 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
250g
Water
—
Hydration
—
Salt
1.8%
Yeast
—
Oil
27.2%
Sauce
—
Cheese
—
Dough weight
598g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (5)
- yeastof refreshed sourdough starter1.3333333333333333 cup · 266.7g
- oiloil0.25 cup · 54.5g
- sugarsugar2 tsp · 8.4g
- saltsalt0.75 tsp · 4.5g
- flourunbleached all-purpose flour2 cup · 250g