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Kenny Rankin's rosemary focaccia
Kenny Rankin · jamieoliver.com · 2016 · Original
focaccia genovese (asserted)
Baker's percentages
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 flour650 each · 650g
- flourItalian 00 flour300 each · 300g
- watertepid water500 each · 500g
- yeastfresh yeast or 7g sachet of dried yeast15 each · 15g
- oilextra virgin olive oil0 each · 0g
- oilolive oil0 each · 0g
Toppings (2)
- over cheesea small handful of rosemary sprigs
- over cheesebalsamic vinegar