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Stuffed focaccia
Jamie Oliver · jamieoliver.com · 2018 · 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
500g
Water
—
Hydration
—
Salt
—
Yeast
1.40%
Oil
—
Sauce
—
Cheese
50g
Dough weight
507g
Process
Bake temp
500°F / 260°C
Bake time
25-25 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourstrong bread flour500g
- yeast1 x 7g sachet of dried yeast7g
- oilolive oil—
- oilextra virgin olive oil—
- cheese otherpecorino or Parmesan cheese50g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebroad beans750g
- over cheese4 cloves of garlic
- over cheese1 bunch of fresh flat-leaf parsley30g
- over cheese1 lemon
- over cheesefine stale breadcrumbs30g