Italian · Style guide
Airy inside; lavish tray oil
Oiled-tray focaccia pizza: very open crumb; shines with generous olive oil.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 80% |
|---|---|
| Salt | 2.6% of flour |
| Oil | 5% |
| Sugar | 0% |
| Yeast (IDY) | 0.25% of flour |
| Total timeline | 24 h at 20°C |
| Bulk ferment | 4 h |
|---|---|
| Cold ferment | 16 h |
| Bench / ball proof | 4 h |
| Cold placement | bulk |
Tray-focaccia is often cold-fermented, then finished on an oiled sheet with dimples and a warm proof. Overnight in the tray is also a common, use placement to match bulk vs in-tray cold.
Focaccia-style pizza sits in Italy’s olive-oil tradition. The idea is simple: bake an airy tray bread, top lightly or finish with tomato and cheese. It’s popular with home bakers because it’s forgiving: oil stops sticking, the tray holds dough, and long fermentation builds dramatic openness. It’s less about strict rules and more about joyful, aromatic bread-pizza.
The Focaccia Pizza preset in 8Bit.Pizza starts around 80% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default Focaccia Pizza timeline is about 24 h total at room temperature, split across bulk and ball proofing. Use Wizard mode to set cold ferment hours if you prefer a longer schedule.
When you want maximum airiness and softness. Perfect for olive-oil-forward flavors. Great for sheet pans and crowd serving.