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No-Fuss Focaccia
PJ Hamel · kingarthurbaking.com · Original
focaccia genovese (asserted)
Baker's percentages
Flour
420g
Water
340g
Hydration
81.0%
Salt
1.9%
Yeast
2.14%
Oil
17.4%
Sauce
—
Cheese
28g
Dough weight
850g
Process
Bake temp
375°F / 191°C
Bake time
25-30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- oilolive oil5 tbsp · 60g
- waterwater1.5 cup · 340g
- salttable salt1.25 tsp · 8g
- flourKing Arthur Unbleached All-Purpose Flour3.5 cup · 420g
- yeastinstant yeast1 tbsp · 9g
- cheese otherKing Arthur Better Cheddar Cheese Powder0.25 cup · 28g
- oilolive oil1 tbsp · 13g
Toppings (2)
- over cheeseKing Arthur Pizza Dough Flavor8g
- over cheesePizza Seasoning