Sun-Dried Tomato & Black Olive Focaccia

Name: Sun-Dried Tomato & Black Olive Focaccia
Cook time: 25 min
Ingredients: 6 cup All-purpose Unbleached Flour; 1 each Instant Active Dry Yeast; 2 each 2 – 3 Tablespoons Extra Virgin Olive Oil; 1 each Salt; 0.75 cup Sun-Dried Tomatoes Packed In Oil; 2.5 cup 2 1/2+ Cups Warm Water; 0.25 cup Olive Oil; 0 each Coarse Sea Salt

Deborah Mele · 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

750g

Water

593g

Hydration

79.0%

Salt

—

Yeast

—

Oil

29.1%

Sauce

—

Cheese

—

Dough weight

1561g

Process

Bake temp

425°F / 218°C

Bake time

20-25 min

Oven

home standard

Surface

stone

Ingredients (8)

flourAll-purpose Unbleached Flour6 cup · 750g
yeastInstant Active Dry Yeast—
oil2 – 3 Tablespoons Extra Virgin Olive Oil—
saltSalt—
oilSun-Dried Tomatoes Packed In Oil0.75 cup · 163.5g
water2 1/2+ Cups Warm Water2.5 cup · 592.5g
oilOlive Oil0.25 cup · 54.5g
saltCoarse Sea Salt—

Toppings (1)

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

over cheesePitted Kalamata Olives1 cup · 200g

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (1)