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Taiwanese Bakery Sourdough Focaccia

King Arthur Baking · kingarthurbaking.com · Original

Focacciainferred from the title

DietNot vegetarian: links of taiwanese sausage.

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.

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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

248g

Water

175g

Hydration

70.6%

Salt

2.4%

Yeast

n/a

Oil

0%

Sauce

n/a

Cheese

n/a

Dough weight

504g

Process

Bake temp

450°F / 232°C

Bake time

15 to 20 min

Oven

home standard

Surface

stone

Cold ferment

12h

Ingredients (6)

  • yeastripe sourdough starter1/3 cup · 75g
  • waterplus 1 teaspoon water3/4 cup · 175g
  • flourplus 1 tablespoon King Arthur Unbleached All-Purpose Flour2 cup · 248g
  • salttable salt1 tsp · 6g
  • oilvegetable oiln/a
  • oiltoasted sesame oil or chili oiln/a

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 kernels1/3 cup · 50g
  • over cheesesesame seeds
  • over cheeseKewpie mayonnaise

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