Pizza Lab5,130 recipes
← All pizzas

Gael's Saturday Focaccia

King Arthur Baking · kingarthurbaking.com · Original

Focacciainferred from the title

DietVegan. 13 ingredients checked.

Against 5,130 pizza recipes

Focaccia style, 73% hydration: wetter than 67% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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: 73%) · 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

622g

Water

454g

Hydration

73.0%

Salt

2.9%

Yeast

1.45%

Oil

4.0%

Sauce

n/a

Cheese

n/a

Dough weight

1167g

Process

Bake temp

425°F / 218°C

Bake time

30 min

Oven

home standard

Surface

stone

Bulk

0h

Ingredients (9)

  • waterlukewarm water2 cup · 454g
  • sugargranulated sugar1 tbsp · 14g
  • yeastinstant yeast1 tbsp · 9g
  • salttable salt1 tbsp · 18g
  • oilolive oil2 tbsp · 25g
  • flourKing Arthur Semolina Flour*1/2 cup · 82g
  • flour4 1/2 to 5 cups King Arthur Unbleached All-Purpose Flour4 1/2 cup · 540g
  • oilgarlic oil or olive oil2 tbsp · 25g
  • saltcoarse saltn/a

Toppings (4)

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

  • over cheese2 to 3 tablespoons herbes de Provence2 tbsp · 25g
  • over cheeseground black pepper1/2 tsp · 2.1g
  • over cheeseherbes de Provence
  • over cheesecoarsely ground black pepper

Keep exploring

Or browse all 5130 pizza recipes.