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Garden Focaccia

King Arthur Test Kitchen · kingarthurbaking.com · Original

Focacciainferred from the title

DietVegan. 13 ingredients checked.

Against 5,130 pizza recipes

Focaccia style, 67% hydration: wetter than 50% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.

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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: 67%) · 425 to 475°F bake (this recipe: 400°F)

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

n/a

Cheese

n/a

Dough weight

787g

Process

Bake temp

400°F / 204°C

Bake time

20 to 25 min

Oven

home standard

Surface

stone

Bulk

2h

Ingredients (7)

  • flourKing Arthur Unbleached Bread Flour1 cup · 120g
  • flourpotato flour1/3 cup · 60g
  • yeastinstant yeast1 tsp · 3g
  • waterwater1 1/4 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

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