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Taiwanese Bakery Sourdough Focaccia
King Arthur Baking · kingarthurbaking.com · Original
focaccia genovese (asserted)
Baker's percentages
Flour
248g
Water
175g
Hydration
70.6%
Salt
2.4%
Yeast
30.24%
Oil
—
Sauce
—
Cheese
—
Dough weight
504g
Process
Bake temp
450°F / 232°C
Bake time
30-60 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (6)
- yeastripe sourdough starter0.3333333333333333 cup · 75g
- waterplus 1 teaspoon water0.75 cup · 175g
- flourplus 1 tablespoon King Arthur Unbleached All-Purpose Flour2 cup · 248g
- salttable salt1 tsp · 6g
- oilvegetable oil0 each · 0g
- oiltoasted sesame oil or chili oil0 each · 0g
Toppings (5)
- over cheese2 links of Taiwanese sausage
- over cheese2 scallions
- over cheesefresh or frozen corn kernels50g
- over cheesesesame seeds
- over cheeseKewpie mayonnaise