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Focaccia With Artichokes & Olives
Deborah · italianfoodforever.com · 2024 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
688g
Water
593g
Hydration
86.2%
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
1280g
Process
Bake temp
425°F / 218°C
Bake time
18-22 min
Oven
home standard
Surface
stone
Ingredients (7)
- saltCoarse Sea Salt0 each · 0g
- oilExtra Virgin Olive Oil0 each · 0g
- flourAll-purpose Flour5.5 cup · 687.5g
- oilExtra Virgin Olive Oil6 each · 0g
- saltSea Salt1 each · 0g
- yeastActive Dry Yeast2 each · 0g
- waterWarm Water2.5 cup · 592.5g
Toppings (2)
- over cheeseChopped Pitted Kalamata Olives100g
- over cheeseFrozen Artichoke Pieces300g