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Provolone Oregano Focaccia

King Arthur Baking · kingarthurbaking.com · Original

Focacciainferred from the title

DietVegetarian. Not vegan: diced provolone cheese.

Against 5,130 pizza recipes

Focaccia style, 75% hydration: wetter than 70% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.

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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: 75%) · 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

456g

Water

340g

Hydration

74.6%

Salt

2.0%

Yeast

1.32%

Oil

14.7%

Sauce

n/a

Cheese

113g

Dough weight

885g

Process

Bake temp

400°F / 204°C

Bake time

22 to 25 min

Oven

home standard

Surface

stone

Bulk

0.08333333333333333h

Ingredients (10)

  • oilolive oil1/3 cup · 67g
  • yeastinstant yeast or active dry yeast2 tsp · 6g
  • waterwarm water1 1/2 cup · 340g
  • sugargranulated sugar1 tbsp · 7g
  • salttable salt1 1/2 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 1/2 cup · 180g
  • saltflaky sea saltn/a

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

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