Feta & Sun-dried Tomato Focaccia
Pizza Today · pizzatoday.com · Original
Focacciainferred from the title
DietVegetarian. Not vegan: crumbled feta cheese.
Against 5,130 pizza recipes
Focaccia style, 95% hydration: wetter than 99% of the 1,480 doughs that parse.
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: 95%) · 425 to 475°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
563g
Water
533g
Hydration
94.8%
Salt
1.6%
Yeast
3.34%
Oil
7.3%
Sauce
123g
Cheese
57g
Dough weight
1164g
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- flourall-purpose flour4 1/2 cup · 563g
- salt½ tablespoon sea salt1/2 tbsp · 9g
- yeastyeast1 1/2 tbsp · 18.8g
- waterwarm water2 1/4 cup · 533g
- oilextra virgin olive oil3 tbsp · 40.8g
- cheese other½ cup crumbled feta cheese1/2 cup · 56.5g
- sauce tomato½ cup sun-dried tomato1/2 cup · 123g
- saltSea saltn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakechopped fresh basil1 tbsp · 1.5g
- over cheese½ cup artichoke hearts1/2 cup · 100g
- over cheese½ tablespoon chopped fresh parsley1/2 tbsp · 0.8g
Keep exploring
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Do something with it
- Scale this doughStart from 95% hydration and 1.6% 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 95% 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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