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Three flavour 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
500g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
30g
Dough weight
506g
Process
Bake temp
425°F / 218°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Ingredients (13)
- flourstrong white bread flour400g
- flourfine ground semolina flour or strong white bread flour100g
- yeast1 sachet dried yeast—
- sugar½ tablespoon golden caster sugar0.5 tbsp · 6.3g
- waterlukewarm water—
- oilolive oil—
- oilextra virgin olive oil—
- sauce tomatoFOR THE BASIL AND CHERRY TOMATO TOPPING—
- sauce tomato1 large handful of ripe cherry tomatoes—
- cheese otherFOR THE THREE-CHEESE AND ROSEMARY TOPPING—
- cheese otherTaleggio cheese30g
- cheese other1 small log of goat’s cheese—
- cheese otherParmesan cheese—
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFOR THE DOUGH
- over cheeseFOR THE BALSAMIC ONION TOPPING
- over cheese2 red onions
- over cheesea few sprigs of fresh thyme
- over cheesebalsamic vinegar
- post bake1 bunch of fresh basil30g
- over cheesewhite wine vinegar
- over cheese2 cloves of garlic
- over cheese1 sprig of fresh rosemary