Orange & rosemary focaccia

Name: Orange & rosemary focaccia
Cook time: 15 min
Ingredients: 7 each 7g pkt dried yeast; 7.2 each m honey; 250 each strong white baker's flour; 120 each extra virgin olive oil; 2 each arlic cloves; 40 ml chopped fresh rosemary leaves; 0 each Sea salt

Valli Little · 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

290g

Water

—

Hydration

—

Salt

—

Yeast

2.41%

Oil

—

Sauce

—

Cheese

—

Dough weight

297g

Process

Bake temp

392°F / 200°C

Bake time

10-15 min

Oven

home standard

Surface

stone

Ingredients (7)

yeast7g pkt dried yeast7g
sugarm honey—
flourstrong white baker's flour250g
oilextra virgin olive oil—
sauce tomatoarlic cloves—
flourchopped fresh rosemary leaves40 ml · 40g
saltSea salt—

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese1 orange
over cheese12 black olives

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (2)