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Parmesan Sage Focaccia
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
500g
Water
356g
Hydration
71.1%
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
170g
Dough weight
856g
Process
Bake temp
425°F / 218°C
Bake time
25-30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- yeastInstant Dry Yeast—
- waterWarm Water1.5 cup · 355.5g
- flour4 - 4 1/2 Cups All-purpose4 cup · 500g
- saltSalt—
- oilOlive Oil—
- cheese otherGrated Parmesan Cheese1.5 cup · 169.5g
- saltCoarse Salt—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCoarse Cracked Black Pepper
- over cheeseFresh Sage Leaves