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Focaccia Pizza
Unknown · seasonsandsuppers.ca · 2025 · Original
focaccia genovese (asserted)
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
—
Sauce
369g
Cheese
226g
Dough weight
471g
Process
Bake temp
430°F / 221°C
Bake time
25-30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (9)
- flourbread flour2 cup · 254g
- waterlukewarm water0.875 cup · 207.4g
- yeastInstant yeast1 tsp · 3g
- oilolive oil—
- sugarhoney0.5 tsp · 2.1g
- saltfine table salt0.75 tsp · 4.5g
- sauce tomatopizza sauce *see Note 2 below)13 oz · 368.6g
- cheese other2 - 2 1/2 cups shredded Italian cheese blend2 cup · 226g
- cheese otherFreshly grated Parmesan—
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