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Peach Focaccia Recipe
Unknown · billyparisi.com · 2025 · Original
focaccia genovese (asserted)
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
—
Cheese
—
Dough weight
1202g
Process
Bake temp
425°F / 218°C
Bake time
2-3 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 yeast1.3333333333333333 tsp · 4g
- saltcoarse salt + ½ teaspoon2 tsp · 12g
- oilolive oil2 tbsp · 27.2g
- sugar¼ cup granulated sugar0.25 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