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Mediterranean Focaccia
Fiona Hammond · taste.com.au · 2009 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
250g
Dough weight
—
Process
Bake temp
338°F / 170°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Ingredients (5)
- saltSalt—
- oils olive oil—
- oilExtra olive oil—
- cheese othersliced Provolone cheese250g
- saltSalt & ground black pepper—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 medium eggplant700g
- over cheese4 individual foccacia breads
- over cheesesliced mortadella400g
- over cheesemarinated artichokes250g
- over cheeserocket leaves70g