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Rosemary focaccia
Anneka Manning · 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
400g
Water
—
Hydration
—
Salt
—
Yeast
1.75%
Oil
—
Sauce
—
Cheese
—
Dough weight
407g
Process
Bake temp
392°F / 200°C
Bake time
5-8 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourplain flour400g
- yeastdried yeast2 tsp · 7g
- saltm salt—
- waters lukewarm water—
- oilOlive oil—
- saltm rock salt—
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 sprigs fresh rosemary