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Herb and olive focaccia
Curtis Stone · 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
1145g
Water
—
Hydration
—
Salt
—
Yeast
0.61%
Oil
—
Sauce
200g
Cheese
—
Dough weight
1152g
Process
Bake temp
500°F / 260°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Ingredients (9)
- sugarm honey—
- yeast7g yeast7g
- flourm warm water—
- oilm olive oil—
- flourplain flour1125 ml · 1125g
- saltm salt—
- sauce tomatocherry tomatoes200g
- flourFennel Seeds20 ml · 20g
- oilExtra olive oil—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 sprigs thyme
- over cheese3 sprigs rosemary
- over cheese10-12 pitted kalamata olives
- over cheese8-10 whole garlic cloves
- over cheese1-2 tsp Chilli Flakes1 tsp · 4.2g