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Pear and Walnut Focaccia
Unknown · seasonsandsuppers.ca · 2014 · Original
focaccia genovese (asserted)
Baker's percentages
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 (10)
- waterlukewarm water0.5 cup · 118.5g
- sugarwhite sugar1 each · 0g
- flourall-purpose flour0.5 cup · 62.5g
- yeastactive dry or instant yeast1 tsp · 3g
- waterlukewarm water0.6666666666666666 cup · 158g
- sugarbrown sugar1 each · 0g
- oilvegetable oil2 each · 0g
- saltfine sea salt1 tsp · 6g
- flour2 1/2-3 cups all-purpose flour2.5 cup · 320g
- sugarwhite sugar2 each · 0g
Toppings (7)
- over cheeseactive dry or instantyeast3g
- over cheesemolasses
- over cheesefine cornmeal66.7g
- over cheesechopped fresh thyme8.4g
- over cheesechopped walnuts66.7g
- over cheese2-3 pears )
- over cheesecinnamon4.2g