Focaccia (fügassa) alla genovese (Genoa-style focaccia)
Giallo Zafferano · giallozafferano.com · 2020 · Original
Focaccia Genoveseinferred from the title
DietVegan. 10 ingredients checked.
Against 5,130 pizza recipes
Focaccia Genovese style, one of 8 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Focaccia Genovese (Genoa, Liguria): thin (2 cm) Ligurian focaccia with a salamoia (oil + water brine) poured into the dimples before baking
Tradition: 65 to 80% hydration · 425 to 475°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
450°F / 232°C
Bake time
15 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (10)
- flourType 00 flour 3 ½n/a
- flourManitoba flour 2 cupsn/a
- waterWater at room temperature 1 ½n/a
- saltFine salt 2 tspn/a
- sugarMalt 1 ½n/a
- yeastFresh brewer's yeast 1 ¾n/a
- oilExtra virgin olive oil 2 tbspn/a
- oilExtra virgin olive oil &frac13n/a
- saltSalt 1 ½n/a
- waterWater 1 cupn/a
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
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