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Garden 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
420g
Water
283g
Hydration
67.4%
Salt
5.0%
Yeast
0.71%
Oil
14.3%
Sauce
—
Cheese
—
Dough weight
787g
Process
Bake temp
400°F / 204°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- flourKing Arthur Unbleached Bread Flour1 cup · 120g
- flourpotato flour0.3333333333333333 cup · 60g
- yeastinstant yeast1 tsp · 3g
- waterwater1.25 cup · 283g
- flour2 to 2 1/4 cups King Arthur Unbleached Bread Flour2 cup · 240g
- oilolive oil3 tbsp · 35g
- salttable salt2 tsp · 12g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesliced red onion3 cup · 269g
- over cheesearlic cloves
- over cheesechopped fresh oregano1 tbsp · 1.5g
- over cheesechopped fresh rosemary2 tbsp · 25g
- over cheesered bliss and/or Yukon Gold potatoes1 lb · 454g
- post bakechopped fresh parsley or basil1 tbsp · 1.5g