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Apple Rosemary Focaccia
Deborah Mele · italianfoodforever.com · 2020 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
625g
Water
356g
Hydration
56.9%
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
85g
Dough weight
981g
Process
Bake temp
425°F / 218°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (9)
- oilExtra Virgin Olive Oil3 each · 0g
- saltCoarse Salt2 each · 0g
- sugar2 Medium Apples2 each · 0g
- cheese otherGrated Cheese Of Choice0.75 cup · 84.8g
- yeast1 Pkg. Active Dry Yeast1 each · 0g
- water1 1/2 to 2 Cups Warm Water1.5 cup · 355.5g
- flourAll-purpose5 cup · 625g
- saltSalt1 each · 0g
- oilOlive Oil2 each · 0g
Toppings (2)
- over cheeseFresh Chopped Rosemary
- over cheeseCoarsely Chopped Rosemary