Rosemary and sea salt focaccia

Name: Rosemary and sea salt focaccia
Cook time: 15 min
Ingredients: 0 each Olive oil; 2 tsp dried yeast; 250 each warm water; 450 each plain flour; 1.2 each m salt; 36.4 each m extra virgin olive oil; 20 ml fresh rosemary leaves; 2.4 each m sea salt flakes

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

470g

Water

—

Hydration

—

Salt

—

Yeast

1.49%

Oil

—

Sauce

—

Cheese

—

Dough weight

477g

Process

Bake temp

392°F / 200°C

Bake time

10-15 min

Oven

home standard

Surface

stone

Ingredients (8)

oilOlive oil—
yeastdried yeast2 tsp · 7g
waterwarm water—
flourplain flour450g
saltm salt—
oilm extra virgin olive oil—
flourfresh rosemary leaves20 ml · 20g
saltm sea salt flakes—

Toppings (1)

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

over cheesebread improver1 tsp · 4.2g

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (1)