← All pizzas
Big and Bubbly Stuffing Focaccia
Molly Marzalek-Kelly · kingarthurbaking.com · Original
focaccia genovese (asserted)
Baker's percentages
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 (9)
- oilolive oil2 tbsp · 25g
- salttable salt0.5 tsp · 3g
- 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 oil1.5 tbsp · 18g
- oilextra-virgin olive oil2 tbsp · 25g
Toppings (10)
- over cheeseonion142g
- over cheesecelery107g
- over cheeseground black pepper1.1g
- over cheesefinely chopped fresh thyme12.5g
- over cheesefinely chopped fresh rosemary8.4g
- over cheesefinely chopped fresh parsley0.5g
- over cheesefinely chopped fresh sage4.2g
- over cheeseBell's seasoning4.2g
- over cheeseherb mixture50g
- over cheeseherb mixture100g