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Rosemary Focaccia
Unknown · 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
375g
Water
237g
Hydration
63.2%
Salt
0.8%
Yeast
0.80%
Oil
14.5%
Sauce
31g
Cheese
—
Dough weight
675g
Process
Bake temp
500°F / 260°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- oilplus 3 tablespoons olive oil0.25 cup · 54.5g
- yeast1-1/2 teaspoons active dry yeast1 tsp · 3g
- water1-1/2 cups warm water1 cup · 237g
- sugarsugar0.5 tsp · 2.1g
- saltsalt0.5 tsp · 3g
- flour3 to 4 cups all-purpose flour3 cup · 375g
- sauce tomatosnipped fresh rosemary or 2 teaspoons dried rosemary2 tbsp · 30.6g
- saltCoarse salt—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 medium onions
- over cheeseCornmeal