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Parmesan Garlic Zucchini Whole Wheat Focaccia Buns
Unknown · halfbakedharvest.com · 2013 · 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
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 cheese—
- sauce tomatosun-dried tomatoes1 tbsp · 15.3g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1/2 small zucchini
- over cheese1 clove garlic
- post bakefresh basil2 tbsp · 3g
- over cheesepepper0.25 tsp · 1.1g