breadbakingover 1 hour
Radio Bakery-Inspired Home Focaccia
A home-oven adaptation of Radio Bakery’s focaccia style, using the measured formula developed by King Arthur Baking after consulting Radio Bakery owner Kelly Mencin.
From YouTube · Feb 13, 2025
A home-oven adaptation of Radio Bakery’s focaccia style, using the measured formula developed by King Arthur Baking after consulting Radio Bakery owner Kelly Mencin.
30 min, active
Prep time
20 min
Cook time
22 hrs, including fermentation
Total time
1 small 9-inch focaccia
Yield
Ingredients
9 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving168 kcal
- Fat
- 6g
- Carbs
- 23.8g
- Protein
- 4.5g
Whole recipe (6 servings): 1008 kcal
- 68 g cool water, for levain
- 14 g ripe sourdough starter
- 59 g bread flour, for levain
- 10 g whole wheat flour, for levain
- 205 g bread flour, for final dough
- 3/4 tsp instant yeast
- 1 tsp fine salt
- 150 g lukewarm water
- 13 g olive oil, plus about 1 tbsp more for the pan
Method
8 steps- Prepare an active levain or starter and allow it to rise until active and roughly doubled in size.
- Combine the flour and water until no dry flour remains, then rest for 25 to 30 minutes.
- Add the levain, yeast and salt and mix until incorporated and the dough begins to develop structure.
- Perform several folds at approximately 30-minute intervals to strengthen the dough.
- Transfer the dough to a well-oiled pan and allow it to proof until expanded and airy.
- Refrigerate overnight for a longer fermentation if following the extended method.
- Add olive oil and desired toppings.
- Bake in a hot oven until deeply golden, crisp underneath and fully baked through.
Recipe notes
Helpful tips
- Use water at room temperature (~77°F) for mixing.
- Perform folds every 30 minutes to develop gluten.
- Proof dough until it fills the pan and has tension.
- Proof in the refrigerator overnight for best flavor and texture.
Equipment
- mixer
- large cambros
- Lloyd pans
- proofing environment or proofer
Storage
Proofed and baked focaccia can be stored in the refrigerator overnight before baking.
Additional tips
- Ensure proper gluten development and proofing for optimal rise and texture.
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Get 6 free recipes every month.Estimated nutrition
Per serving: 168 calories
Fat: 6 g · Carbs: 24 g · Protein: 5 g
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