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Gael's Saturday Focaccia
King Arthur Baking · 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
622g
Water
454g
Hydration
73.0%
Salt
2.9%
Yeast
1.45%
Oil
8.0%
Sauce
—
Cheese
—
Dough weight
1167g
Process
Bake temp
425°F / 218°C
Bake time
8-12 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*0.5 cup · 82g
- flour4 1/2 to 5 cups King Arthur Unbleached All-Purpose Flour4.5 cup · 540g
- oilgarlic oil or olive oil2 tbsp · 25g
- saltcoarse salt—
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 pepper0.5 tsp · 2.1g
- over cheeseherbes de Provence
- over cheesecoarsely ground black pepper