Small-Batch Cheesy Focaccia
Martin Philip · kingarthurbaking.com · Original
Focacciainferred from the title
DietVegetarian. Not vegan: mozzarella cheese, parmesan cheese.
Against 5,130 pizza recipes
Focaccia style, 71% hydration: wetter than 59% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
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: 71%) · 425 to 475°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
120g
Water
85g
Hydration
70.8%
Salt
2.5%
Yeast
0.67%
Oil
13.2%
Sauce
n/a
Cheese
82g
Dough weight
225g
Process
Bake temp
500°F / 260°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourKing Arthur Unbleached Bread Flour1 cup · 120g
- salttable salt1/2 tsp · 3g
- yeastplus 1/8 teaspoon instant yeast1/4 tsp · 0.8g
- waterplus 2 tablespoons water1/4 cup · 85g
- oilolive oil3 1/2 tsp · 15.8g
- cheese mozzarellamozzarella cheese1/2 cup · 57g
- cheese otherParmesan cheese1/4 cup · 25g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 71% hydration and 2.5% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 71% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
Or browse all 5130 pizza recipes.