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Focaccia With Artichokes & Olives
Deborah · italianfoodforever.com · 2024 · 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
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 (6)
- saltCoarse Sea Salt—
- oilExtra Virgin Olive Oil—
- flourAll-purpose Flour5.5 cup · 687.5g
- saltSea Salt—
- yeastActive Dry Yeast—
- waterWarm Water2.5 cup · 592.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseChopped Pitted Kalamata Olives0.5 cup · 100g
- over cheeseFrozen Artichoke Pieces1.5 cup · 300g