Parmesan and olive focaccia

Name: Parmesan and olive focaccia
Cook time: 30 min
Ingredients: 300 each warm water; 7 each 7g sachet dry yeast; 10 each m caster sugar; 687.5 ml baker's flour; 4.8 each m sea salt; 36.4 each m olive oil; 40 ml flat-leaf parsley leaves; 165 ml grated parmesan cheese

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

893g

Water

—

Hydration

—

Salt

—

Yeast

0.78%

Oil

—

Sauce

—

Cheese

—

Dough weight

900g

Process

Bake temp

392°F / 200°C

Bake time

25-30 min

Oven

home standard

Surface

stone

Ingredients (8)

waterwarm water—
yeast7g sachet dry yeast7g
flourm caster sugar—
flourbaker's flour687.5 ml · 687.5g
saltm sea salt—
oilm olive oil—
flourflat-leaf parsley leaves40 ml · 40g
flourgrated parmesan cheese165 ml · 165g

Toppings (1)

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

over cheesepitted kalamata olives80g

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (1)