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Rosemary Focaccia Recipe
Unknown · thespruceeats.com · 2021 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
445g
Water
316g
Hydration
71.0%
Salt
2.7%
Yeast
31.87%
Oil
12.3%
Sauce
—
Cheese
—
Dough weight
978g
Process
Bake temp
400°F / 204°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- waterwarm water1.3333333333333333 cup · 316g
- sugarhoney2 tsp · 8.4g
- yeast1 package active dry yeast1 each · 141.8g
- flourbread flour3 cup · 381g
- flour½ cup whole wheat flour0.5 cup · 64g
- oil¼ cup good quality olive oil0.25 cup · 54.5g
- saltsea salt2 tsp · 12g
- saltflaky salt0 each · 0g
Toppings (1)
- over cheese2-3 springs fresh rosemary