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Herb & Olive Oil Focaccia
Charlotte Rutledge · kingarthurbaking.com · Original
focaccia genovese (asserted)
Baker's percentages
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 (7)
- flour4 1/2 to 5 cups King Arthur Italian-Style Flour*4.5 cup · 477g
- salttable salt1.25 tsp · 8g
- yeastinstant yeast2 tsp · 6g
- oilgarlic oil or olive oil2 tbsp · 25g
- waterwater1.25 cup · 284g
- oilgarlic oil or olive oil3 tbsp · 37g
- saltflaky sea salt0.75 tsp · 4.5g
Toppings (1)
- over cheeseherbes de Provence or King Arthur Pizza Seasoning8.4g