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No-Knead Balsamic-Glazed Cherry Focaccia
Charlotte Rutledge · 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
523g
Water
354g
Hydration
67.7%
Salt
1.4%
Yeast
1.43%
Oil
11.5%
Sauce
—
Cheese
—
Dough weight
956g
Process
Bake temp
400°F / 204°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourKing Arthur Unbleached Bread Flour4 cup · 480g
- flourpotato flour or 1/2 cup dried potato flakes0.25 cup · 43g
- yeastinstant yeast2.5 tsp · 7.5g
- sugargranulated sugar1 tsp · 4.2g
- salttable salt0.75 tsp · 4.5g
- waterlukewarm water1.5 cup · 340g
- oilolive oil3 tbsp · 35g
- waterKirsch1 tbsp · 14g
- saltflaky sea salt0.5 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