Black Olive Focaccia

Name: Black Olive Focaccia
Cook time: 30 min
Ingredients: 0.5 each Instant Yeast; 1 cup Lukewarm Water; 2 cup Unbleached All-purpose Flour; 0.5 each 1/2 Biga Recipe; 1 cup 1 to 1 1/2 Cups Warm Water; 4 cup 4 - 4 1/2 Cups All-purpose; 1 each Salt; 2 each Olive Oil; 0 each More Extra Virgin Olive Oil For Baking; 0 each Coarse Salt For Baking

Deborah · 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

762g

Water

474g

Hydration

62.2%

Salt

—

Yeast

—

Oil

—

Sauce

—

Cheese

—

Dough weight

1236g

Process

Bake temp

425°F / 218°C

Bake time

20-30 min

Oven

home standard

Surface

stone

Cold ferment

12h

Bulk

Ingredients (10)

yeastInstant Yeast—
waterLukewarm Water1 cup · 237g
flourUnbleached All-purpose Flour2 cup · 250g
yeast1/2 Biga Recipe—
water1 to 1 1/2 Cups Warm Water1 cup · 237g
flour4 - 4 1/2 Cups All-purpose4 cup · 512g
saltSalt—
oilOlive Oil—
oilMore Extra Virgin Olive Oil For Baking—
saltCoarse Salt For Baking—

Toppings (1)

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

over cheese22 Black Olives

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (1)