Burnt wheat focaccia with cherry tomatoes
Giallo Zafferano · giallozafferano.com · 2025 · Original
Focacciainferred from the title
DietVegan. 12 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: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
375°F / 191°C
Bake time
40 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
1h
Ingredients (10)
- flourBurnt wheat flour 1 cupn/a
- flourRemilled durum wheat semolina 2.3 cupsn/a
- saltFine salt 4 ½n/a
- yeastBrewer's yeast 1 ¼n/a
- waterWater 1.7 cupsn/a
- oilExtra virgin olive oil 3 ½n/a
- sauce tomatoPomodori di Pachino 2 cupsn/a
- oilExtra virgin olive oil 1 ½n/a
- saltFine salt to tasten/a
- oilExtra virgin olive oil to tasten/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePotatoes 0.5 lb
- over cheeseOregano to taste
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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