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Roasted Tomato Focaccia
Unknown · seasonsandsuppers.ca · 2016 · 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
375g
Water
178g
Hydration
47.4%
Salt
2.4%
Yeast
0.40%
Oil
—
Sauce
—
Cheese
—
Dough weight
565g
Process
Bake temp
425°F / 218°C
Bake time
30-40 min
Oven
home standard
Surface
stone
Cold ferment
3h
Bulk
0h
Ingredients (10)
- yeastactive dry or instant yeast0.5 tsp · 1.5g
- waterwater0.75 cup · 177.8g
- sugarsugar0.5 tsp · 2.1g
- oilextra virgin olive oil—
- saltkosher salt1.5 tsp · 9g
- flourall-purpose flour3 cup · 375g
- saltSalt and pepper—
- oilolive oil—
- sauce tomato8 Roasted Roma Tomatoes )—
- cheese other2-3 Tablespoons Parmesan cheese—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder0.5 tsp · 2.1g
- post bakefresh basil leaves1.5 tsp · 0.8g
- over cheesefresh parsley leaves1.5 tsp · 0.8g