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Gluten-Free Fruit Focaccia

King Arthur Baking · kingarthurbaking.com · Original

Focacciainferred from the title

DietVegetarian. Not vegan: honey, egg.

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.

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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 · 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

429g

Water

170g

Hydration

n/a

Salt

1.4%

Yeast

2.10%

Oil

5.8%

Sauce

n/a

Cheese

n/a

Dough weight

664g

Flour or hydration falls outside the parsable range, 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

0h

Ingredients (9)

  • yeastactive dry yeast or instant yeast1 tbsp · 9g
  • water3/4 to 1 cup warm water3/4 cup · 170g
  • sugargranulated sugar1 tsp · 4.2g
  • flourKing Arthur Gluten-Free All-Purpose Flour2 3/4 cup · 429g
  • salttable salt1 tsp · 6g
  • oilolive oil2 tbsp · 25g
  • sugarhoney1 tbsp · 21g
  • egg dough1 large eggn/a
  • saltflaky sea saltn/a

Toppings (4)

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

  • over cheesexanthan gum1 1/2 tsp · 6.3g
  • over cheeseground black pepper1/2 tsp · 2.1g
  • over cheesethyme1 tsp · 4.2g
  • over cheesesmall black grapes or blackberries1 cup · 142g

Keep exploring

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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.

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