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Onion-and-Leek Focaccia
Unknown · marthastewart.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
603g
Water
533g
Hydration
88.4%
Salt
3.0%
Yeast
0.38%
Oil
12.0%
Sauce
—
Cheese
—
Dough weight
1229g
Process
Bake temp
450°F / 232°C
Bake time
30-35 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- flourunbleached bread flour4.75 cup · 603.3g
- waterwarm water2.25 cup · 533.3g
- yeastactive dry yeast0.75 tsp · 2.3g
- oilplus 3 tablespoons extra-virgin olive oil0.333 cup · 72.6g
- saltplus 1 ½ teaspoons kosher salt1 tbsp · 18g
- saltFlaky sea salt—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese6 medium onions
- over cheese3 leeks
- over cheese1 bunch fresh chives
- over cheese1 bunch fresh rosemary