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; 75 each King Arthur Organic Bread Flour; 75 each water; 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

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 (11)

yeastripe sourdough starter50 each · 50g
flourKing Arthur Whole Wheat Flour25 each · 25g
flourKing Arthur Organic Bread Flour75 each · 75g
waterwater75 each · 75g
waterwater350 each · 350g
flourKing Arthur Organic Medium Rye Flour200 each · 200g
flourKing Arthur Organic Bread Flour300 each · 300g
sugargranulated sugar100 each · 100g
oilolive oil25 each · 25g
salttable salt10 each · 10g
sugarhoney0 each · 0g

Toppings (4)

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 (11)

Toppings (4)