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Big and Bubbly Stuffing Focaccia
Molly Marzalek-Kelly · kingarthurbaking.com · 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
360g
Water
284g
Hydration
78.9%
Salt
3.3%
Yeast
0.83%
Oil
18.9%
Sauce
—
Cheese
—
Dough weight
731g
Process
Bake temp
475°F / 246°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Ingredients (7)
- oilolive oil2 tbsp · 25g
- flourKing Arthur Unbleached All-Purpose Flour3 cup · 360g
- salttable salt1.5 tsp · 9g
- sugargranulated sugar1 tsp · 4.2g
- yeastinstant yeast1 tsp · 3g
- waterwater1.25 cup · 284g
- oilextra-virgin olive oil2 tbsp · 25g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseonion1 cup · 142g
- over cheesecelery0.75 cup · 107g
- over cheeseground black pepper0.25 tsp · 1.1g
- over cheesefinely chopped fresh thyme1 tbsp · 12.5g
- over cheesefinely chopped fresh rosemary2 tsp · 8.4g
- over cheesefinely chopped fresh parsley1 tsp · 0.5g
- over cheesefinely chopped fresh sage1 tsp · 4.2g
- over cheeseBell's seasoning1 tsp · 4.2g
- over cheeseherb mixture0.5 cup · 100g