Recreating Radio Bakery's Iconic Topped Focaccia

Summary by Krater

A home baker replicates the signature focaccia from Radio Bakery in New York City, detailing a two-stage baking method with a high-hydration dough, onions, and smoked cheddar.

From the video

Answers: How do I make Radio Bakery style focaccia at home?

• Focaccia baking technique
• Liquid pre-ferment sourdough
• High hydration dough
• Onion and smoked cheddar focaccia
• Radio Bakery focaccia recipe

Ingredients

• 68g water, cool
• 14g ripe sourdough starter
• 59g King Arthur unbleached bread flour
• 10g King Arthur whole wheat flour
• 205g King Arthur unbleached bread flour
• 6g (1 teaspoon) table salt
• 150g water
• 13g (1 tablespoon) extra-virgin olive oil
• 13g (1 tablespoon) extra-virgin olive oil
• onion
• 113g smoked cheddar cheese, grated
• 3g (1/2 teaspoon) table salt
• 2g (1 teaspoon) chili flakes
• chives

What it concludes

• Using a liquid pre-ferment with a small amount of whole wheat flour adds healthy activity and flavor to the dough.
• Delaying the addition of toppings until the second half of the bake prevents compromising the bread's structure while achieving a crispy bottom crust.
• Baking the focaccia in two stages ensures a deep golden color on the bottom before the toppings are added.