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Fig Focaccia
Deborah Mele · 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
—
Dough weight
856g
Process
Bake temp
450°F / 232°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- oilExtra Virgin Olive Oil—
- saltCoarse Sea Salt—
- yeastInstant Dry Yeast—
- waterWarm Water1.5 cup · 355.5g
- flour4 to 4 1/2 Cups All-purpose Flour4 cup · 500g
- oilOlive Oil—
- saltSea Salt—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese8 Fresh
- over cheeseTwo Tablespoons Chopped Fresh Rosemary