Dried Fruit Focaccia

King Arthur Test Kitchen · kingarthurbaking.com · Original

Focacciainferred from the title

DietVegan. 10 ingredients checked.

Against 5,130 pizza recipes

Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.

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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 · 425 to 475°F bake (this recipe: 425°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

340g

Hydration

n/a

Salt

3.0%

Yeast

1.50%

Oil

33.0%

Sauce

n/a

Cheese

n/a

Dough weight

853g

Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.

Process

Bake temp

425°F / 218°C

Bake time

25 to 30 min

Oven

home standard

Surface

stone

Bulk

Ingredients (7)

waterboiling water1 1/2 cup · 340g
oilextra-virgin olive oil1/2 cup · 99g
flour2 1/2 King Arthur Unbleached Bread Flour300g
sugargranulated sugar1/4 cup · 50g
yeastinstant yeast or active dry yeast1 1/2 tsp · 4.5g
salttable salt1 1/2 tsp · 9g
sugarDemerara sugar1/4 cup · 50g

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesedried cherries1 cup · 142g
over cheesegolden raisins1/2 cup · 85g
over cheeseground cinnamon1/4 tsp · 1.1g

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