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Big and Bubbly Focaccia
King Arthur Test Kitchen · kingarthurbaking.com · Original
focaccia genovese (asserted)
Baker's percentages
Flour
360g
Water
284g
Hydration
78.9%
Salt
2.5%
Yeast
0.83%
Oil
12.2%
Sauce
—
Cheese
—
Dough weight
705g
Process
Bake temp
475°F / 246°C
Bake time
15-18 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourKing Arthur Unbleached All-Purpose Flour3 cup · 360g
- salttable salt1.5 tsp · 9g
- sugargranulated sugar1 tsp · 5g
- yeastinstant yeast1 tsp · 3g
- waterwater1.25 cup · 284g
- oilextra-virgin olive oil1.5 tbsp · 18g
- oilextra-virgin olive oil2 tbsp · 26g
- saltflaky sea salt0 each · 0g