← All pizzas
Focaccia Bread
Amanda Rettke--iambaker.net · iambaker.net · 2020 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
313g
Water
237g
Hydration
75.8%
Salt
1.9%
Yeast
0.96%
Oil
24.0%
Sauce
—
Cheese
—
Dough weight
659g
Process
Bake temp
450°F / 232°C
Bake time
18-20 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwater1 cup · 237g
- sugargranulated sugar2 tbsp · 25g
- yeastactive dry yeast1 tsp · 3g
- oil⅓ cup olive oil0.333 cup · 75g
- saltkosher salt1 tsp · 6g
- flourall-purpose flour2.5 cup · 312.5g
Toppings (2)
- over cheeseItalian seasoning12.5g
- over cheesegarlic8.4g