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Sourdough Focaccia With Roasted Garlic & Rosemary
Deborah · italianfoodforever.com · 2025 · 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
1000g
Water
—
Hydration
—
Salt
2.3%
Yeast
—
Oil
7.0%
Sauce
—
Cheese
—
Dough weight
1093g
Process
Bake temp
500°F / 260°C
Bake time
30-40 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
5h
Ingredients (6)
- oilOlive Oil70g
- salt5-10 Grams Flaky Sea Salt10g
- flourRipe100g
- flourRoom Temperature Water400g
- flourBread Flour500g
- saltSalt13g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 Bulb Roasted Garlic
- over cheese1 Sprig Fresh Rosemary
- over cheese2 Roasted Garlic Bulbs
- over cheese1-2 Sprigs Fresh Rosemary