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Pretzel Focaccia
Molly Marzalek-Kelly · 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
360g
Water
322g
Hydration
89.4%
Salt
3.8%
Yeast
1.72%
Oil
6.9%
Sauce
—
Cheese
—
Dough weight
727g
Process
Bake temp
425°F / 218°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- yeastinstant yeast0.0625 tsp · 0.2g
- waterwater0.6666666666666666 cup · 151g
- oilolive oil2 tbsp · 25g
- salttable salt1.25 tsp · 7.5g
- yeastinstant yeast or active dry yeast2 tsp · 6g
- flourKing Arthur Unbleached Bread Flour2 cup · 240g
- water1 large egg1 tbsp · 15g
- salt1 to 2 teaspoons coarse salt or pretzel salt1 tsp · 6g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseall of the preferment
- over cheesebaking soda1.25 tsp · 5.3g
- over cheesebutter1 tbsp · 14g