Sour Cherry and Rosemary Focaccia

Name: Sour Cherry and Rosemary Focaccia
Cook time: 40 min
Ingredients: 1.5 lb bread flour; 2.75 cup warm water; 0.75 tsp active dry yeast; 0 each Coarse salt; 0.333 cup plus 2 tablespoons extra-virgin olive oil; 2 tbsp coarse sanding sugar

Unknown · marthastewart.com · 2011 · 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

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 salt—
oilplus 2 tablespoons extra-virgin olive oil0.333 cup · 72.6g
sugarcoarse sanding sugar2 tbsp · 25g

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesefresh sour cherries12 oz · 340.2g
over cheesefresh rosemary2 tbsp · 25g

Pizza Lab

Baker's percentages

Process

Ingredients (6)

Toppings (2)