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Pear and Walnut Focaccia
Unknown · seasonsandsuppers.ca · 2014 · 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
383g
Water
277g
Hydration
72.3%
Salt
1.6%
Yeast
0.78%
Oil
—
Sauce
—
Cheese
—
Dough weight
668g
Process
Bake temp
425°F / 218°C
Bake time
1-2 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (8)
- sugarwhite sugar—
- flourall-purpose flour0.5 cup · 62.5g
- yeastactive dry or instant yeast1 tsp · 3g
- waterlukewarm water0.6666666666666666 cup · 158g
- sugarbrown sugar—
- oilvegetable oil—
- saltfine sea salt1 tsp · 6g
- flour2 1/2-3 cups all-purpose flour2.5 cup · 320g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseactive dry or instantyeast1 tsp · 3g
- over cheesemolasses
- over cheesefine cornmeal0.3333333333333333 cup · 66.7g
- over cheesechopped fresh thyme2 tsp · 8.4g
- over cheesechopped walnuts0.3333333333333333 cup · 66.7g
- over cheese2-3 pears )
- over cheesecinnamon1 tsp · 4.2g