No-Fuss Focaccia
PJ Hamel · kingarthurbaking.com · Original
Focacciainferred from the title
DietVegetarian. Not vegan: king arthur better cheddar cheese powder, king arthur pizza dough flavor.
Against 5,130 pizza recipes
Focaccia style, 81% hydration: wetter than 85% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% of recipes that state an oven.
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: 81%) · 425 to 475°F bake (this recipe: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
420g
Water
340g
Hydration
81.0%
Salt
1.9%
Yeast
2.14%
Oil
14.3%
Sauce
n/a
Cheese
28g
Dough weight
850g
Process
Bake temp
375°F / 191°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- oilolive oil5 tbsp · 60g
- waterwater1 1/2 cup · 340g
- salttable salt1 1/4 tsp · 8g
- flourKing Arthur Unbleached All-Purpose Flour3 1/2 cup · 420g
- yeastinstant yeast1 tbsp · 9g
- cheese otherKing Arthur Better Cheddar Cheese Powder1/4 cup · 28g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor4 tsp · 8g
- over cheesePizza Seasoning
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 81% hydration and 1.9% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 81% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
Or browse all 5130 pizza recipes.