The Ultimate Overnight Focaccia using Ooni Halo Core
Ooni · ooni.com · 2026 · Original
Focacciainferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 84% hydration: wetter than 89% of the 1,480 doughs that parse, baked at 480°F, hotter than 76% 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: 84%) · 425 to 475°F bake (this recipe: 480°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
550g
Water
460g
Hydration
83.6%
Salt
2.7%
Yeast
1.27%
Oil
10.9%
Sauce
n/a
Cheese
n/a
Dough weight
1097g
Process
Bake temp
480°F / 249°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (7)
- flourwhite bread flour550g
- yeast7g instant yeast7g
- sugar5g white sugar5g
- watercold water460g
- saltfine salt11g
- oilolive oil35g
- salt4g flaky sea salt4g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseA few sprigs of fresh rosemary
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 84% hydration and 2.7% 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 84% 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.
Or browse all 5130 pizza recipes.