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Focaccia
King Arthur Baking · kingarthurbaking.com · Original
focaccia genovese (asserted)
Baker's percentages
Flour
357g
Water
227g
Hydration
63.6%
Salt
0.8%
Yeast
1.26%
Oil
7.0%
Sauce
—
Cheese
—
Dough weight
619g
Process
Bake temp
425°F / 218°C
Bake time
25-25 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- yeastactive dry yeast or instant yeast1.5 tsp · 4.5g
- sugargranulated sugar0.5 tsp · 2.1g
- waterwarm water1 cup · 227g
- salttable salt0.5 tsp · 3g
- flourKing Arthur Whole Wheat Flour0.5 cup · 57g
- flourKing Arthur Unbleached All-Purpose Flour2.5 cup · 300g
- oilextra-virgin olive oil2 tbsp · 25g