Lievito Madre Tomato Focaccia
anitalianinmykitchen.com · 2025 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: milk, honey.
Against 5,130 pizza recipes
Focaccia style, 73% hydration: wetter than 67% of the 1,480 doughs that parse, baked at 410°F, hotter than 35% of recipes that state an oven.
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: 73%) · 425 to 475°F bake (this recipe: 410°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
300g
Liquid, as water
219g
Hydration
73.0%
Salt
1.5%
Yeast
n/a
Oil
9.1%
Sauce
n/a
Cheese
n/a
Dough weight
636g
Process
Bake temp
410°F / 210°C
Bake time
20 to 30 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterwater175g
- dairy doughmilk50g
- sugarhoney1 tsp · 4.2g
- yeastlievito madre active75g
- flourbread or 0 flour300g
- salt¾ teaspoon salt3/4 tsp · 4.5g
- sauce tomato10-12 cherry or grape tomatoesn/a
- oil2-3 tablespoons olive oil2 tbsp · 27.2g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseoregano1 tsp · 0.5g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 73% hydration and 1.5% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 73% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
Or browse all 5130 pizza recipes.