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Tomato Focaccia
Deborah Mele · italianfoodforever.com · 2019 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
625g
Water
474g
Hydration
75.8%
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
1099g
Process
Bake temp
425°F / 218°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- sauce tomatoCherry Tomatoes Cut In Half0 each · 0g
- oilExtra Virgin Olive Oil0 each · 0g
- saltCoarse Sea Salt0 each · 0g
- flourAll-purpose Unbleached Flour5 cup · 625g
- yeastInstant Yeast2 each · 0g
- oil2 - 3 Tablespoons Extra Virgin Olive Oil2 each · 0g
- saltSalt1 each · 0g
- waterWarm Water2 cup · 474g
Toppings (1)
- post bakeFresh Basil Leaves