Big and Bubbly Focaccia, Sourdough Edition
King Arthur Test Kitchen · kingarthurbaking.com · Original
Focacciainferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 57% hydration: drier than 80% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% of recipes that state an oven.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration (this recipe: 57%) · 425 to 475°F bake (this recipe: 475°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
171g
Hydration
57.0%
Salt
3.0%
Yeast
n/a
Oil
15.0%
Sauce
n/a
Cheese
n/a
Dough weight
757g
Process
Bake temp
475°F / 246°C
Bake time
15 to 18 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastripe sourdough starter1 cup · 227g
- waterwater3/4 cup · 171g
- flourKing Arthur Unbleached All-Purpose Flour2 1/2 cup · 300g
- salttable salt1 1/2 tsp · 9g
- sugargranulated sugar1 tsp · 5g
- oilextra-virgin olive oil2 tbsp · 26g
- saltflaky sea saltn/a
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 57% hydration and 3.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 57% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
Or browse all 5130 pizza recipes.