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Pumpkin Focaccia With Fresh Sage & Sea Salt
Deborah Mele · italianfoodforever.com · 2019 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
500g
Water
237g
Hydration
47.4%
Salt
—
Yeast
—
Oil
14.5%
Sauce
—
Cheese
—
Dough weight
810g
Process
Bake temp
425°F / 218°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- flourAll-purpose Flour4 cup · 500g
- yeastInstant Yeast2 each · 0g
- saltSalt1 each · 0g
- oilOlive Oil Plus Additional Greasing Bowl3 each · 0g
- water1 to 1 1/2 Cups Warm Water1 cup · 237g
- oilExtra Virgin Olive Oil0.3333333333333333 cup · 72.7g
- saltCoarse Sea Salt2 each · 0g
Toppings (2)
- over cheesePureed Roasted Pumpkin300g
- over cheeseFinely Chopped Fresh Sage