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Mortadella, tomato and provolone focaccia
Claire Brookman · 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
60g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilm extra-virgin olive oil—
- sauce tomatoarlic clove—
- sauce tomato1 tomato—
- cheese otherprovolone cheese60g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 x 300g focaccia bread300g
- over cheesebaby rocket60g
- over cheesesliced mortadella70g