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Dried Fruit Focaccia
King Arthur Test Kitchen · 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
300g
Water
340g
Hydration
113.3%
Salt
3.0%
Yeast
1.50%
Oil
33.0%
Sauce
—
Cheese
—
Dough weight
853g
Process
Bake temp
425°F / 218°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- waterboiling water1.5 cup · 340g
- oilextra-virgin olive oil0.5 cup · 99g
- flour2 1/2 King Arthur Unbleached Bread Flour300g
- sugargranulated sugar0.25 cup · 50g
- yeastinstant yeast or active dry yeast1.5 tsp · 4.5g
- salttable salt1.5 tsp · 9g
- sugarDemerara sugar0.25 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 raisins0.5 cup · 85g
- over cheeseground cinnamon0.25 tsp · 1.1g