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Altamura Focaccia
© 2019+ Italian Food Forever · italianfoodforever.com · 2022 · 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
699g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
490g
Cheese
—
Dough weight
699g
Process
Bake temp
425°F / 218°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- sauce tomatoRipe Cherry Tomatoes2 cup · 490g
- saltCoarse Sea Salt—
- flourBread Flour5.5 cup · 698.5g
- yeastRapid Rise Yeast—
- saltSea Salt—
- oilOlive Oil Plus Extra For Drizzling—
- waterLuke Warm Water—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 Small Red Onion
- over cheeseHalved Kalamata Olives1 cup · 200g