Tomato Focaccia Recipe
billyparisi.com · 2025 · Original
Focacciainferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 425 to 475°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
286g
Water
474g
Hydration
n/a
Salt
4.2%
Yeast
1.40%
Oil
28.6%
Sauce
245g
Cheese
n/a
Dough weight
857g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
8 to 12 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourbread flour2 1/4 cup · 286g
- water+ 1 teaspoon filtered lukewarm water1 1/3 cup · 316g
- yeastactive dry yeast1 tsp · 3g
- saltcoarse salt + ½ teaspoon2 tsp · 12g
- oilolive oil6 tbsp · 81.6g
- sauce tomatocherry tomatoes1 cup · 245g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese¼ thinly sliced red onion
- over cheesefinely minced fresh rosemary1 tbsp · 12.5g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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