No-Knead Balsamic-Glazed Cherry Focaccia
Charlotte Rutledge · kingarthurbaking.com · Original
Focacciainferred from the title
DietVegan. 12 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 68% hydration: wetter than 51% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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: 68%) · 425 to 475°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
523g
Water
354g
Hydration
67.7%
Salt
1.4%
Yeast
1.43%
Oil
11.5%
Sauce
n/a
Cheese
n/a
Dough weight
956g
Process
Bake temp
400°F / 204°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourKing Arthur Unbleached Bread Flour4 cup · 480g
- flourpotato flour or 1/2 cup dried potato flakes1/4 cup · 43g
- yeastinstant yeast2 1/2 tsp · 7.5g
- sugargranulated sugar1 tsp · 4.2g
- salttable salt3/4 tsp · 4.5g
- waterlukewarm water1 1/2 cup · 340g
- oilolive oil3 tbsp · 35g
- waterKirsch1 tbsp · 14g
- saltflaky sea salt1/2 tsp · 3g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBing cherries3 cup · 480g
- over cheesebalsamic vinegar2 tbsp · 28g
- over cheesefresh rosemary or 1 tablespoon dried rosemary2 tbsp · 25g
Keep exploring
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Do something with it
- Scale this doughStart from 68% hydration and 1.4% 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 68% 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.
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