Focaccia Topped With Sagrantino Braised Onions & Taggiasca Olives

Name: Focaccia Topped With Sagrantino Braised Onions & Taggiasca Olives
Cook time: 10 min
Ingredients: 3 each Olive Oil; 1 each Sugar; 0 each Extra Virgin Olive Oil; 0 each Coarse Sea Salt; 5 cup All-purpose Unbleached Flour; 2 each Instant Active Dry Yeast; 2 each 2 – 3 Tablespoons Extra Virgin Olive Oil; 1 each Salt; 2 cup Warm Water

Deborah · italianfoodforever.com · 2019 · 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

625g

Water

474g

Hydration

75.8%

Salt

—

Yeast

—

Oil

—

Sauce

—

Cheese

—

Dough weight

1099g

Process

Bake temp

425°F / 218°C

Bake time

8-10 min

Oven

home standard

Surface

stone

Bulk

Ingredients (9)

oilOlive Oil—
sugarSugar—
oilExtra Virgin Olive Oil—
saltCoarse Sea Salt—
flourAll-purpose Unbleached Flour5 cup · 625g
yeastInstant Active Dry Yeast—
oil2 – 3 Tablespoons Extra Virgin Olive Oil—
saltSalt—
waterWarm Water2 cup · 474g

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese2 Large Onions
over cheeseSagrantino Wine1.5 cup · 300g
over cheeseTaggiasca or Kalamata Olives0.75 cup · 150g
over cheeseCracked Black Pepper

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (4)