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Tomato 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
250g
Water
237g
Hydration
94.8%
Salt
2.4%
Yeast
2.84%
Oil
10.9%
Sauce
—
Cheese
28g
Dough weight
532g
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (10)
- yeast1 package active dry yeast7.1g
- waterwarm water1 cup · 237g
- oilolive oil2 tbsp · 27.2g
- salt1-1/2 teaspoons salt1 tsp · 6g
- sugarsugar1 tsp · 4.2g
- sauce tomatoeach dried oregano1 tsp
- flour2 to 2-1/2 cups all-purpose flour2 cup · 250g
- sauce tomato2 plum tomatoes—
- cheese mozzarellashredded part-skim mozzarella cheese0.25 cup · 28.3g
- cheese othergrated Parmesan cheese1 tbsp
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder1 tsp · 4.2g
- over cheesedried basil0.5 tsp · 0.3g
- over cheeseDash pepper