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Rosemary and Grape Focaccia
Susan Reid · kingarthurbaking.com · Original
focaccia genovese (asserted)
Baker's percentages
Flour
360g
Water
170g
Hydration
47.2%
Salt
2.2%
Yeast
1.67%
Oil
20.8%
Sauce
—
Cheese
—
Dough weight
644g
Process
Bake temp
375°F / 191°C
Bake time
23-27 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- oilolive oil0.25 cup · 50g
- waterwater0.75 cup · 170g
- yeastinstant yeast or active dry yeast2 tsp · 6g
- sugargranulated sugar2 tbsp · 25g
- egg dough1 large egg1 each · 0g
- salttable salt1.25 tsp · 8g
- flourKing Arthur Unbleached All-Purpose Flour3 cup · 360g
- oilolive oil2 tbsp · 25g
Toppings (3)
- over cheeserosemary8.4g
- over cheeseseedless red grapes567g
- post bakefresh rosemary sprigs