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Focaccia
Jamie Oliver · jamieoliver.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
1000g
Water
—
Hydration
—
Salt
—
Yeast
2.00%
Oil
—
Sauce
—
Cheese
—
Dough weight
1040g
Process
Bake temp
475°F / 246°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (5)
- yeastfresh yeast20g
- sugarrunny honey20g
- flourstrong bread flour500g
- flourfine semolina flour500g
- oilextra virgin olive oil—