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Focaccia Pizza

seasonsandsuppers.ca · 2025 · Original

Focacciainferred from the title

DietNot vegetarian: pepperoni. Reviewed: pepperoni; cheese.

Against 5,130 pizza recipes

Focaccia style, 82% hydration: wetter than 86% of the 1,480 doughs that parse, baked at 430°F, hotter than 55% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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: 82%) · 425 to 475°F bake (this recipe: 430°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

254g

Water

207g

Hydration

81.7%

Salt

1.8%

Yeast

1.18%

Oil

0%

Sauce

369g

Cheese

226g

Dough weight

471g

Process

Bake temp

430°F / 221°C

Bake time

25 to 30 min

Oven

home standard

Surface

stone

Bulk

2h

Ingredients (9)

  • flourbread flour2 cup · 254g
  • waterlukewarm water0.9 cup · 207g
  • yeastInstant yeast1 tsp · 3g
  • oilolive oiln/a
  • sugarhoney1/2 tsp · 2.1g
  • saltfine table salt3/4 tsp · 4.5g
  • sauce tomatopizza sauce *see Note 2 below)13 oz · 369g
  • cheese other2 - 2 1/2 cups shredded Italian cheese blend2 cup · 226g
  • cheese otherFreshly grated Parmesann/a

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • post bake6-8 torn fresh basil leaves
  • over cheese20-25 slices pepperoni
  • post bakeAdditional chopped fresh basil
  • over cheesePinch of red pepper flakes

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