← All pizzas
Taiwanese Bakery Sourdough Focaccia
King Arthur Baking · 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
248g
Water
175g
Hydration
70.6%
Salt
2.4%
Yeast
—
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 oil—
- oiltoasted sesame oil or chili oil—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 links of Taiwanese sausage
- over cheese2 scallions
- over cheesefresh or frozen corn kernels0.3333333333333333 cup · 50g
- over cheesesesame seeds
- over cheeseKewpie mayonnaise