Garden Gluten-Free Focaccia
Jonathan Brasil · kingarthurbaking.com · Original
Focacciainferred from the title
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 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
233g
Water
284g
Hydration
n/a
Salt
1.9%
Yeast
2.58%
Oil
21.5%
Sauce
n/a
Cheese
n/a
Dough weight
590g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
400°F / 204°C
Bake time
35 to 40 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- flourKing Arthur Gluten-Free Pizza Flour2 1/3 cup · 233g
- sugargranulated sugar1 tbsp · 12.5g
- yeastinstant yeast2 tsp · 6g
- salttable salt3/4 tsp · 4.5g
- waterwater1 1/4 cup · 284g
- oilolive oil1/4 cup · 50g
- saltflaky sea saltn/a
- sauce tomatotomaton/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh herbs or dried herbs
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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