Peach Focaccia Recipe
billyparisi.com · 2025 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: cold unsalted butter.
Against 5,130 pizza recipes
Focaccia style, 75% hydration: wetter than 71% of the 1,480 doughs that parse, baked at 425°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: 75%) · 425 to 475°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
635g
Water
474g
Hydration
74.7%
Salt
1.9%
Yeast
0.63%
Oil
4.3%
Sauce
n/a
Cheese
n/a
Dough weight
1202g
Process
Bake temp
425°F / 218°C
Bake time
20 min
Oven
home standard
Surface
stone
Cold ferment
6h
Ingredients (6)
- flourbread flour5 cup · 635g
- water+ 2 teaspoons filtered lukewarm water2 cup · 474g
- yeastactive dry yeast1 1/3 tsp · 4g
- saltcoarse salt + ½ teaspoon2 tsp · 12g
- oilolive oil2 tbsp · 27.2g
- sugar¼ cup granulated sugar1/4 cup · 50g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 pitted
- over cheesecold unsalted butter6 tbsp · 108g
Keep exploring
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Do something with it
- Scale this doughStart from 75% hydration and 1.9% 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 75% 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.
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