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Quick focaccia
Alison Turner · 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
1000g
Water
—
Hydration
—
Salt
—
Yeast
0.70%
Oil
—
Sauce
—
Cheese
—
Dough weight
1007g
Process
Bake temp
356°F / 180°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourplain flour1000 ml · 1000g
- yeast7g sachet dried yeast7g
- oilm olive oil—
- water1-62.50 gm lukewarm water—
- saltSalt flakes—