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Party Focaccia
Deborah · 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
563g
Water
356g
Hydration
63.2%
Salt
—
Yeast
—
Oil
12.9%
Sauce
368g
Cheese
—
Dough weight
991g
Process
Bake temp
425°F / 218°C
Bake time
25-25 min
Oven
home standard
Surface
stone
Ingredients (8)
- sauce tomatoChopped Ripe Tomatoes1.5 cup · 367.5g
- oilExtra Virgin Olive Oil0.3333333333333333 cup · 72.7g
- saltSalt &—
- flourAll-purpose Flour4.5 cup · 562.5g
- yeastInstant Rise Yeast—
- waterWarm Water1.5 cup · 355.5g
- saltSea Salt—
- oilOlive Oil—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePitted And Chopped Black Olives0.5 cup · 100g
- over cheese3 Cloves Garlic
- over cheeseDried Oregano
- post bakeFinely Chopped Fresh Basil