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Potato 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
688g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
688g
Process
Bake temp
450°F / 232°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- saltCoarse Sea Salt—
- oilExtra Virgin Olive Oil—
- flourAll-purpose Flour5.5 cup · 687.5g
- yeastRapid Rise Yeast—
- saltSea Salt—
- oilOlive Oil—
- waterLuke Warm Water—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 Medium Potatoes
- over cheeseFinely Chopped Fresh Rosemary
- over cheeseFinely Diced Pancetta0.5 cup · 100g
- over cheese1 Medium Potato