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Easy yoghurt focaccia
Katrina Woodman · taste.com.au · 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
490g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
16.7%
Sauce
100g
Cheese
—
Dough weight
962g
Process
Bake temp
437°F / 225°C
Bake time
23-25 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourbread flour450g
- flourm baking powder—
- saltm sea salt—
- dairy doughGreek Style Natural Yogurt390g
- oilm extra virgin olive oil18.2 tsp · 81.9g
- sauce tomatocherry truss tomatoes100g
- floursmall fresh basil leaves40 ml · 40g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesem bicarbonate of soda
- over cheesedried oregano1.25 tsp · 0.6g
- over cheesepitted kalamata olives40g