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Focaccia Barese
Vincenzo's Plate · vincenzosplate.com · 2020 · 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
2200g
Water
1400g
Hydration
63.6%
Salt
2.7%
Yeast
0.45%
Oil
1.8%
Sauce
—
Cheese
—
Dough weight
3710g
Process
Bake temp
482°F / 250°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterWater1.4 kg · 1400g
- flour00 Le 5 Stagioni Flour1.6 kg · 1600g
- flourLe 5 Stagioni Mora Integrale Flour400g
- saltSalt60g
- oilExtra virgin olive oil40g
- yeastFresh yeast10g
- flourCherry tomatoes200g
- saltSprinkle of sea salt—
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseDried oregano