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Rosemary and Grape Focaccia
Susan Reid · 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
170g
Hydration
47.2%
Salt
2.2%
Yeast
1.67%
Oil
20.8%
Sauce
—
Cheese
—
Dough weight
644g
Process
Bake temp
375°F / 191°C
Bake time
23-27 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- oilolive oil0.25 cup · 50g
- waterwater0.75 cup · 170g
- yeastinstant yeast or active dry yeast2 tsp · 6g
- sugargranulated sugar2 tbsp · 25g
- egg dough1 large egg—
- salttable salt1.25 tsp · 8g
- flourKing Arthur Unbleached All-Purpose Flour3 cup · 360g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeserosemary2 tsp · 8.4g
- over cheeseseedless red grapes1.25 lb · 567g
- post bakefresh rosemary sprigs