Sourdough Rye Dessert Focaccia
Bryan Ford · kingarthurbaking.com · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey, unsalted butter.
Against 5,130 pizza recipes
Focaccia style, 71% hydration: wetter than 59% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
600g
Water
425g
Hydration
70.8%
Salt
1.7%
Yeast
8.33%
Oil
4.2%
Sauce
n/a
Cheese
n/a
Dough weight
1210g
Process
Bake temp
450°F / 232°C
Bake time
20 to 30 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
6h
Ingredients (9)
- yeastripe sourdough starter50g
- flourKing Arthur Whole Wheat Flour25g
- waterwater350g
- flourKing Arthur Organic Medium Rye Flour200g
- flourKing Arthur Organic Bread Flour300g
- sugargranulated sugar100g
- oilolive oil25g
- salttable salt10g
- sugarhoneyn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseall of the levain
- over cheeseunsalted butter50g
- over cheese1 to 2 medium peaches or nectarines
- over cheesehandful of sliced almonds30g
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 71% hydration and 1.7% 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 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.