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How to Make Focaccia
Unknown · marthastewart.com · 2015 · 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
750g
Water
593g
Hydration
79.0%
Salt
2.4%
Yeast
—
Oil
7.3%
Sauce
—
Cheese
—
Dough weight
1415g
Process
Bake temp
425°F / 218°C
Bake time
30-30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- yeast1 envelope dry yeast—
- sugarPinch of sugar—
- waterwarm water2.5 cup · 592.5g
- oilolive oil4 tbsp · 54.4g
- flour6 to 7 cups all-purpose flour6 cup · 750g
- saltcoarse salt1 tbsp · 18g