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Tall and Tender Gluten-Free Focaccia

PJ Hamel · kingarthurbaking.com · Original

Focacciainferred from the title

DietVegetarian. Not vegan: buttermilk powder or 3 tablespoons nonfat dry milk.

Against 5,130 pizza recipes

Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.

See how all 5,130 pizza recipes compare →

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 · 425 to 475°F bake (this recipe: 375°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

351g

Water

340g

Hydration

n/a

Salt

2.3%

Yeast

1.94%

Oil

17.1%

Sauce

n/a

Cheese

n/a

Dough weight

807g

Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.

Process

Bake temp

375°F / 191°C

Bake time

20 to 23 min

Oven

home standard

Surface

stone

Bulk

0h

Ingredients (8)

  • flourKing Arthur Gluten-Free All-Purpose Flour2 1/4 cup · 351g
  • dairy doughbuttermilk powder or 3 tablespoons nonfat dry milk3 tbsp · 27g
  • salttable salt1 1/4 tsp · 8g
  • sugargranulated sugar1 tbsp · 14g
  • yeastinstant yeast2 1/4 tsp · 6.8g
  • waterlukewarm water1 1/2 cup · 340g
  • oilolive oil3 tbsp · 35g
  • saltcoarse saltn/a

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesebaking powder1 tsp · 4.2g
  • over cheesexanthan gum1 1/2 tsp · 6.3g
  • over cheesegenerous 1/2 teaspoon dried herbs
  • over cheesegenerous 1/4 teaspoon coarsely ground black pepper

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