Kenny Rankin's rosemary focaccia

Name: Kenny Rankin's rosemary focaccia
Cook time: 10 min
Ingredients: 650 each strong bread flour; 300 each Italian 00 flour; 500 each tepid water; 15 each fresh yeast or 7g sachet of dried yeast; 0 each extra virgin olive oil; 0 each olive oil

Kenny Rankin · jamieoliver.com · 2016 · 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

950g

Water

500g

Hydration

52.6%

Salt

—

Yeast

1.58%

Oil

—

Sauce

—

Cheese

—

Dough weight

1465g

Process

Bake temp

500°F / 260°C

Bake time

5-10 min

Oven

home standard

Surface

stone

Ingredients (6)

flourstrong bread flour650g
flourItalian 00 flour300g
watertepid water500g
yeastfresh yeast or 7g sachet of dried yeast15g
oilextra virgin olive oil—
oilolive oil—

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesea small handful of rosemary sprigs
over cheesebalsamic vinegar

Pizza Lab

Baker's percentages

Process

Ingredients (6)

Toppings (2)