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Cherry Tomato & Basil Focaccia
Taste of Home · tasteofhome.com · 2018 · 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
625g
Water
—
Hydration
—
Salt
1.9%
Yeast
1.14%
Oil
20.4%
Sauce
490g
Cheese
—
Dough weight
1188g
Process
Bake temp
500°F / 260°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeast1 package active dry yeast7.1g
- dairy doughwarm 2% milk2 cup · 400g
- oilcanola oil0.25 cup · 54.5g
- sugar4-1/2 teaspoons sugar4 tsp · 16.8g
- saltsalt1 tsp · 6g
- flour5 to 5-1/2 cups all-purpose flour5 cup · 625g
- sauce tomatocherry tomatoes2 cup · 490g
- oilolive oil0.3333333333333333 cup · 72.7g
- saltcoarse salt1 tsp · 6g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal2 tbsp · 25g
- post bakethinly sliced fresh basil3 tbsp · 4.5g
- over cheesepepper0.125 tsp · 0.5g