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Easy yoghurt focaccia
Katrina Woodman · taste.com.au · 2016 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
490g
Water
0g
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 flour450 each · 450g
- flourm baking powder6 each · 0g
- saltm sea salt4.8 each · 0g
- dairy doughGreek Style Natural Yogurt390 each · 390g
- oilm extra virgin olive oil18.2 tsp · 81.9g
- sauce tomatocherry truss tomatoes100 each · 100g
- floursmall fresh basil leaves40 ml · 40g
Toppings (3)
- over cheesem bicarbonate of soda
- over cheesedried oregano0.6g
- over cheesepitted kalamata olives40g