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Sourdough Focaccia
Charlotte Rutledge · kingarthurbaking.com · Original
focaccia genovese (asserted)
Baker's percentages
Flour
720g
Water
340g
Hydration
47.2%
Salt
2.7%
Yeast
48.47%
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 (11)
- 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 salt0 each · 0g
- cheese otherricotta cheese1 cup · 227g
- sugarhoney1 tbsp · 12.5g
- salttable salt0.25 tsp · 1.5g
Toppings (1)
- over cheesefresh rosemary or dried rosemary