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Sweet Blueberry Focaccia
Cook in the Creek · 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
254g
Water
158g
Hydration
62.2%
Salt
—
Yeast
1.85%
Oil
10.7%
Sauce
—
Cheese
—
Dough weight
481g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- waterwarm water0.6666666666666666 cup · 158g
- yeastfast rising yeast1.125 tsp · 4.7g
- sugarsugar3 tbsp · 37.5g
- flourbread flour2 cup · 254g
- oilolive oil2 tbsp · 27.2g
- salt1 pinch salt—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 pint blueberries
- over cheesecinnamon
- over cheesemelted butter2 tbsp · 28.4g