Provolone Oregano Focaccia

Name: Provolone Oregano Focaccia
Cook time: 25 min
Ingredients: 0.3333333333333333 cup olive oil; 2 tsp instant yeast or active dry yeast; 1.5 cup warm water; 1 tbsp granulated sugar; 1.5 tsp table salt; 1 cup King Arthur Whole Wheat Flour; 1 cup King Arthur Semolina Flour; 1 cup diced Provolone cheese; 1.5 cup King Arthur Unbleached All-Purpose Flour; 0 each flaky sea salt

King Arthur Baking · 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

456g

Water

340g

Hydration

74.6%

Salt

2.0%

Yeast

1.32%

Oil

14.7%

Sauce

—

Cheese

113g

Dough weight

885g

Process

Bake temp

400°F / 204°C

Bake time

22-25 min

Oven

home standard

Surface

stone

Bulk

0.08333333333333333h

Ingredients (10)

oilolive oil0.3333333333333333 cup · 67g
yeastinstant yeast or active dry yeast2 tsp · 6g
waterwarm water1.5 cup · 340g
sugargranulated sugar1 tbsp · 7g
salttable salt1.5 tsp · 9g
flourKing Arthur Whole Wheat Flour1 cup · 113g
flourKing Arthur Semolina Flour1 cup · 163g
cheese otherdiced Provolone cheese1 cup · 113g
flourKing Arthur Unbleached All-Purpose Flour1.5 cup · 180g
saltflaky sea salt—

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesesliced garlic cloves2 tbsp · 32g
over cheesechopped fresh oregano leaves or chopped mixed fresh herbs3 tbsp · 11g

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (2)