Sourdough Rye Dessert Focaccia

Name: Sourdough Rye Dessert Focaccia
Cook time: 5 min
Ingredients: 50 each ripe sourdough starter; 25 each King Arthur Whole Wheat Flour; 350 each water; 200 each King Arthur Organic Medium Rye Flour; 300 each King Arthur Organic Bread Flour; 100 each granulated sugar; 25 each olive oil; 10 each table salt; 0 each honey

Bryan Ford · 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

600g

Water

425g

Hydration

70.8%

Salt

1.7%

Yeast

8.33%

Oil

4.2%

Sauce

—

Cheese

—

Dough weight

1210g

Process

Bake temp

450°F / 232°C

Bake time

3-5 min

Oven

home standard

Surface

stone

Cold ferment

12h

Bulk

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
sugarhoney—

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

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (4)