King Arthur Focaccia · Pizza Rock

Big & Bubbly Focaccia

Flour

360g

Hydration

79%

Type

Focaccia

Ingredient Amount %

All-Purpose Flour

3 cups

360grams

100.0%

Water

Warm, 32–43°C · 1¼ cups

284grams

78.9%

Olive Oil

1½ tablespoons

18grams

5.0%

Salt

1½ teaspoons

9grams

2.5%

Sugar

1 teaspoon

5grams

1.4%

Yeast

1 teaspoon

3grams

0.8%

Total Dough

679g

188.6%

Instructions

01

Olive Oil — 15ml top / 15ml bottom

02

4 folds every 15 minutes

03

Bake at 240°C

04

Rest in the oven (off) for 5 minutes

05

Use 9×9 inch Lloyd Pan for original recipe

06

Top with Cyprus Flake Sea Salt

07

Serve with Herbes de Provence oil

View original recipe on King Arthur Baking

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Big & Bubbly Focaccia · King Arthur Baking