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Sourdough Focaccia With Kalamata Olives
Deborah Mele · italianfoodforever.com · 2021 · 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
723g
Water
340g
Hydration
47.0%
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
1403g
Process
Bake temp
425°F / 218°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
0h
Ingredients (7)
- oilExtra Virgin Olive Oil—
- saltCoarse Sea Salt—
- yeastRipe Sourdough Starter1.5 cup · 340g
- waterLukewarm Water1.5 cup · 340g
- flourUnbleached Bread Flour6 cup · 723g
- oilOlive Oil—
- saltSalt—
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePitted Kalamata Olives1.5 cup · 300g