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Potato and rosemary focaccia
Jamie Oliver · 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
1000g
Water
—
Hydration
—
Salt
—
Yeast
0.70%
Oil
—
Sauce
—
Cheese
—
Dough weight
1007g
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourstrong bread flour1 kg · 1000g
- yeast1 x 7g sachet of dried yeast7g
- saltsea salt—
- oilextra virgin olive oil—
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFor the dough:
- over cheesefreshly ground black pepper
- over cheeseFor the topping:
- over cheesea handful of Jersey Royal potatoes
- over cheese3-4 purple potatoes
- over cheese4 sprigs of fresh rosemary
- over cheese1 bulb of garlic