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Sourdough Focaccia
Amanda Rettke--iambaker.net · iambaker.net · 2023 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
625g
Water
533g
Hydration
85.3%
Salt
2.9%
Yeast
14.72%
Oil
10.9%
Sauce
—
Cheese
—
Dough weight
1336g
Process
Bake temp
450°F / 232°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourall-purpose flour5 cup · 625g
- waterwater2.25 cup · 533.3g
- yeast⅓ cup active sourdough starter0.333 cup · 92g
- saltkosher salt3 tsp · 18g
- oilextra virgin olive oil5 tbsp · 68g