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Parmesan Garlic Zucchini Whole Wheat Focaccia Buns

Unknown · halfbakedharvest.com · 2013 · Original

focaccia genovese (asserted)

Baker's percentages

Flour

392g

Water

237g

Hydration

60.5%

Salt

0.8%

Yeast

2.42%

Oil

6.9%

Sauce

15g

Cheese

Dough weight

681g

Process

Bake temp

375°F / 191°C

Bake time

5-7 min

Oven

home standard

Surface

stone

Bulk

2h

Ingredients (9)

  • waterwarm water1 cup · 237g
  • yeastyeast2.25 tsp · 9.5g
  • sugarhoney1 tbsp · 12.5g
  • flourwhole wheat flour1.5 cup · 192g
  • flourflour1 cup · 200g
  • oilolive oil2 tbsp · 27.2g
  • saltkosher salt0.5 tsp · 3g
  • cheese other1/2 parmesan cheese0.5 each · 0g
  • sauce tomatosun-dried tomatoes1 tbsp · 15.3g

Toppings (4)

  • over cheese1/2 small zucchini
  • over cheese1 clove garlic
  • post bakefresh basil3g
  • over cheesepepper1.1g