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Focaccia Bread
Amanda Rettke--iambaker.net · iambaker.net · 2020 · 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
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)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian seasoning1 tbsp · 12.5g
- over cheesegarlic2 tsp · 8.4g