← All pizzas
Herb & Olive Oil Focaccia
Charlotte Rutledge · 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
477g
Water
284g
Hydration
59.5%
Salt
2.6%
Yeast
1.26%
Oil
13.0%
Sauce
—
Cheese
—
Dough weight
842g
Process
Bake temp
425°F / 218°C
Bake time
5-6 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- flour4 1/2 to 5 cups King Arthur Italian-Style Flour*4.5 cup · 477g
- salttable salt1.25 tsp · 8g
- yeastinstant yeast2 tsp · 6g
- waterwater1.25 cup · 284g
- oilgarlic oil or olive oil3 tbsp · 37g
- saltflaky sea salt0.75 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