Tomato Focaccia with Pesto and Burrata
Inside the Rustic Kitchen · insidetherustickitchen.com · 2026 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: parmigiano reggiano, burrata.
Against 5,130 pizza recipes
Focaccia style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 80%) · 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
500g
Water
400g
Hydration
80.0%
Salt
1.4%
Yeast
0.20%
Oil
9.0%
Sauce
n/a
Cheese
25g
Dough weight
1007g
Process
Bake temp
450°F / 232°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (10)
- flourItalian 00 flour or bread flour )500g
- waterwater )400 ml · 400g
- yeastinstant yeast )1g
- oilolive oil4 tbsp · 54.4g
- saltfine salt7g
- cheese otherParmigiano Reggiano )25g
- saltSaltn/a
- sauce tomato15 cherry tomatoesn/a
- cheese other1 ball burratan/a
- saltSea salt flakesn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil )30g
- over cheesepine nuts )15g
- over cheesearlic clove
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 80% hydration and 1.4% 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 80% 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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