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Sour Cherry and Rosemary Focaccia
Unknown · marthastewart.com · 2011 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
680g
Water
652g
Hydration
95.8%
Salt
—
Yeast
0.34%
Oil
10.7%
Sauce
—
Cheese
—
Dough weight
1432g
Process
Bake temp
500°F / 260°C
Bake time
30-40 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourbread flour1.5 lb · 680.4g
- waterwarm water2.75 cup · 651.8g
- yeastactive dry yeast0.75 tsp · 2.3g
- saltCoarse salt0 each · 0g
- oilplus 2 tablespoons extra-virgin olive oil0.333 cup · 72.6g
- sugarcoarse sanding sugar2 tbsp · 25g
Toppings (2)
- over cheesefresh sour cherries340.2g
- over cheesefresh rosemary25g