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Potato Focaccia
Deborah · italianfoodforever.com · 2019 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
500g
Water
356g
Hydration
71.1%
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
856g
Process
Bake temp
425°F / 218°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (5)
- yeastInstant Yeast2 each · 0g
- waterWarm Water1.5 cup · 355.5g
- flour4 - 5 Cups All-purpose4 cup · 500g
- saltSalt1 each · 0g
- oilOlive Oil6 each · 0g
Toppings (2)
- over cheeseMashed Potatoes200g
- over cheeseTopping Of Choice