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No-Knead Tomato Focaccia
Unknown · marthastewart.com · 2017 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
750g
Water
652g
Hydration
86.9%
Salt
2.4%
Yeast
0.11%
Oil
19.4%
Sauce
—
Cheese
—
Dough weight
1591g
Process
Bake temp
500°F / 260°C
Bake time
16-18 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourunbleached all-purpose flour6 cup · 750g
- yeastactive dry yeast0.25 tsp · 0.8g
- sugarsugar2 tbsp · 25g
- saltplus 1 teaspoon kosher salt1 tbsp · 18g
- watercold water2.75 cup · 651.8g
- oilplus 1 tablespoon extra-virgin olive oil0.667 cup · 145.4g
- sauce tomato2 pints cherry or grape tomatoes2 each · 0g
Toppings (3)
- over cheeseplus 2 teaspoons fresh thyme leaves12.5g
- over cheeseminced garlic12.5g
- over cheesered-pepper flakes2.1g