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Tomato and rosemary focaccia
Liz Macri · taste.com.au · 2010 · 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
750g
Water
—
Hydration
—
Salt
—
Yeast
0.93%
Oil
—
Sauce
400g
Cheese
—
Dough weight
757g
Process
Bake temp
320°F / 160°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast7g sachet dry yeast7g
- flourm caster sugar—
- flourm warm water—
- flourbread flour750 ml · 750g
- saltm sea salt—
- oilm olive oil—
- egg dough1 egg—
- sauce tomatogrape tomatoes400g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh rosemary leaves62.5 ml · 62.5g