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Olive & rosemary focaccia recipe
Kerrie Sun · 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
480g
Water
—
Hydration
—
Salt
—
Yeast
1.46%
Oil
—
Sauce
—
Cheese
—
Dough weight
487g
Process
Bake temp
392°F / 200°C
Bake time
25-30 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterwarm water—
- yeastdried yeast2 tsp · 7g
- flourm caster sugar—
- oilm olive oil—
- flourplain flour450g
- saltm sea salt flakes—
- flourfresh rosemary leaves30 ml · 30g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese20 pitted kalamata olives