← All pizzas
Sourdough Focaccia
Charlotte Rutledge · 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
720g
Water
340g
Hydration
47.2%
Salt
2.7%
Yeast
—
Oil
10.3%
Sauce
—
Cheese
227g
Dough weight
1558g
Process
Bake temp
425°F / 218°C
Bake time
5-7 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
0h
Ingredients (9)
- yeastripe sourdough starter1.5 cup · 340g
- waterwater1.5 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 salt—
- 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