Herb & Olive Oil Focaccia
Charlotte Rutledge · kingarthurbaking.com · Original
Focacciainferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 60% hydration: drier than 76% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
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: 60%) · 425 to 475°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
477g
Water
284g
Hydration
59.5%
Salt
2.6%
Yeast
1.26%
Oil
13.0%
Sauce
n/a
Cheese
n/a
Dough weight
842g
Process
Bake temp
425°F / 218°C
Bake time
18 to 22 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- flour4 1/2 to 5 cups King Arthur Italian-Style Flour*4 1/2 cup · 477g
- salttable salt1 1/4 tsp · 8g
- yeastinstant yeast2 tsp · 6g
- waterwater1 1/4 cup · 284g
- oilgarlic oil or olive oil3 tbsp · 37g
- saltflaky sea salt3/4 tsp · 4.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseherbes de Provence or King Arthur Pizza Seasoning2 tsp · 8.4g
Keep exploring
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Do something with it
- Scale this doughStart from 60% hydration and 2.6% salt, then set your own flour weight and ball count.
- 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 doesWhere 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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