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Latke Focaccia
Sarah Jampel · 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
315g
Water
241g
Hydration
76.5%
Salt
3.8%
Yeast
0.95%
Oil
25.7%
Sauce
—
Cheese
—
Dough weight
652g
Process
Bake temp
425°F / 218°C
Bake time
1-2 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
2h
Ingredients (6)
- flourplus 2 tablespoons King Arthur Unbleached Bread Flour2.5 cup · 315g
- waterplus 1 tablespoon water1 cup · 241g
- yeast1 rounded teaspoon instant yeast1 tsp · 3g
- salttable salt1.25 tsp · 7.5g
- oilextra-virgin olive oil2 tbsp · 25g
- oilolive oil3 tbsp · 37g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefrozen shredded hash brown potatoes1.5 lb · 680g
- over cheesecoarsely ground black pepper0.5 tsp · 2.1g
- over cheese1 small yellow onion130g
- over cheesecornstarch5 tbsp · 35g