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Big and Bubbly Stuffing Focaccia

Molly Marzalek-Kelly · kingarthurbaking.com · Original

Focacciainferred from the title

DietVegan. 16 ingredients checked.

Against 5,130 pizza recipes

Focaccia style, 79% hydration: wetter than 80% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% of recipes that state an oven.

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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: 79%) · 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

360g

Water

284g

Hydration

78.9%

Salt

3.3%

Yeast

0.83%

Oil

18.9%

Sauce

n/a

Cheese

n/a

Dough weight

731g

Process

Bake temp

475°F / 246°C

Bake time

10 min

Oven

home standard

Surface

stone

Ingredients (7)

  • oilolive oil2 tbsp · 25g
  • flourKing Arthur Unbleached All-Purpose Flour3 cup · 360g
  • salttable salt1 1/2 tsp · 9g
  • sugargranulated sugar1 tsp · 4.2g
  • yeastinstant yeast1 tsp · 3g
  • waterwater1 1/4 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 cheesecelery3/4 cup · 107g
  • over cheeseground black pepper1/4 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 mixture1/2 cup · 100g

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