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Latke Focaccia

Sarah Jampel · kingarthurbaking.com · Original

Focacciainferred from the title

DietVegan. 10 ingredients checked.

Against 5,130 pizza recipes

Focaccia style, 77% hydration: wetter than 78% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.

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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 (this recipe: 77%) · 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

315g

Water

241g

Hydration

76.5%

Salt

3.8%

Yeast

0.95%

Oil

25.7%

Sauce

n/a

Cheese

n/a

Dough weight

652g

Process

Bake temp

425°F / 218°C

Bake time

38 to 40 min

Oven

home standard

Surface

stone

Cold ferment

12h

Bulk

2h

Ingredients (6)

  • flourplus 2 tablespoons King Arthur Unbleached Bread Flour2 1/2 cup · 315g
  • waterplus 1 tablespoon water1 cup · 241g
  • yeast1 rounded teaspoon instant yeast1 tsp · 3g
  • salttable salt1 1/4 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 1/2 lb · 680g
  • over cheesecoarsely ground black pepper1/2 tsp · 2.1g
  • over cheese1 small yellow onion130g
  • over cheesecornstarch5 tbsp · 35g

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