← All pizzas
Olive & Rosemary Focaccia
Deborah Mele · italianfoodforever.com · 2019 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
625g
Water
474g
Hydration
75.8%
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
1099g
Process
Bake temp
425°F / 218°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (7)
- flourAll-purpose Unbleached Flour5 cup · 625g
- yeastInstant Yeast2 each · 0g
- oil2 – 3 Tablespoons Extra Virgin Olive Oil2 each · 0g
- saltSalt1 each · 0g
- waterWarm Water2 cup · 474g
- oilExtra Virgin Olive Oil0 each · 0g
- saltCoarse Sea Salt0 each · 0g
Toppings (2)
- over cheesePitted Kalamata Olives300g
- over cheeseChopped Fresh Rosemary