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Focaccia With Roasted Squash, Walnuts, & Gorgonzola
Deborah Mele · italianfoodforever.com · 2022 · 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
625g
Water
474g
Hydration
75.8%
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
200g
Dough weight
1099g
Process
Bake temp
425°F / 218°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (9)
- flourAll-purpose Unbleached Flour5 cup · 625g
- yeastInstant Active Dry Yeast—
- oil2 – 3 Tablespoons Extra Virgin Olive Oil—
- saltSalt—
- waterWarm Water2 cup · 474g
- cheese otherGorgonzola Crumbles1 cup · 200g
- oilExtra Virgin Olive Oil—
- saltCoarse Sea Salt—
- sugarChestnut Honey—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 to 4 Cups Diced Roasted Butternut Squash3 cup · 681g
- over cheese8 Fresh Sage Leaves
- over cheeseCracked Black Pepper
- over cheeseChopped Walnuts0.5 cup · 100g