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The Best Rosemary Focaccia Bread
spatchcock · food.com · 2003 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
375g
Water
178g
Hydration
47.4%
Salt
1.6%
Yeast
1.89%
Oil
21.8%
Sauce
—
Cheese
—
Dough weight
648g
Process
Bake temp
425°F / 218°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- yeast1 package active dry yeast1 each · 7.1g
- waterwarm water0.75 cup · 177.8g
- flourunbleached all-purpose flour3 cup · 375g
- saltsalt1 tsp · 6g
- oilolive oil6 tbsp · 81.6g
- saltcoarse salt0 each · 0g
Toppings (1)
- over cheesechopped fresh rosemary25g