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Grape focaccia with port syrup
Katrina Woodman · taste.com.au · 2013 · 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
—
Hydration
—
Salt
—
Yeast
1.87%
Oil
—
Sauce
—
Cheese
—
Dough weight
437g
Process
Bake temp
374°F / 190°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Ingredients (7)
- dairy doughmilk—
- sugarcaster sugar55g
- yeastdried yeast2 tsp · 7g
- flourplain bread flour375g
- saltm salt—
- oilm extra virgin olive oil—
- flourm caster sugar—
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 eggs
- over cheeseorange rind0.5 tsp · 2.1g
- over cheeseground cardamom0.5 tsp · 2.1g
- over cheeseunsalted butter120g
- over cheesebunch seedless red grapes300g
- over cheeseport
- over cheese5 x 5cm-long strips orange rind