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Potato and rosemary focaccia
Sarah Hobbs · 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
450g
Water
—
Hydration
—
Salt
—
Yeast
1.87%
Oil
—
Sauce
—
Cheese
—
Dough weight
458g
Process
Bake temp
428°F / 220°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterwater—
- flourm caster sugar—
- yeastdried yeast2 tsp · 8.4g
- flourplain flour450g
- saltm salt—
- oilolive oil—
- saltm sea salt flakes—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebread improver1 tsp · 4.2g
- over cheese2 small pontiac potatoes or desiree potatoes
- over cheese1 bunch rosemary
- over cheesearlic clove