Sourdough Focaccia
Charlotte Rutledge · kingarthurbaking.com · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey, ricotta cheese.
Against 5,130 pizza recipes
Focaccia style, 47% hydration: drier than 95% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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: 47%) · 425 to 475°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
720g
Water
340g
Hydration
47.2%
Salt
2.7%
Yeast
n/a
Oil
10.3%
Sauce
n/a
Cheese
227g
Dough weight
1558g
Process
Bake temp
425°F / 218°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
0h
Ingredients (9)
- yeastripe sourdough starter1 1/2 cup · 340g
- waterwater1 1/2 cup · 340g
- flourKing Arthur Unbleached Bread Flour6 cup · 720g
- oilolive oil6 tbsp · 74g
- salttable salt1 tbsp · 18g
- sugarhoney2 tbsp · 43g
- yeastinstant yeast1 tbsp · 9g
- saltflaked sea saltn/a
- cheese otherricotta cheese1 cup · 227g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh rosemary or dried rosemary
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 47% hydration and 2.7% 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 47% 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.