Recipe hydration
Focaccia — Hydration Guide
Target 80%. Workable range 75–85%.
Why this hydration for Focaccia?
Focaccia is pan-baked flatbread with olive-oil-drenched crust, irregular large bubbles, and signature dimpled surface. 80% hydration produces the characteristic airy crumb. Top with olive oil, flaky salt, and optional herbs (rosemary) or toppings (tomato, olives). Bonci-style Roman focaccia uses 24h cold bulk; Genoese focaccia uses shorter 4-6h room temp proof. This formula follows the Genoese tradition — quicker schedule, still open crumb.
Flour mix: 100% bread flour.
Technique at 80%
Mix everything at once (no autolyse). 3-4 stretch-and-folds. 3h bulk at 76°F. Heavily oil a quarter-sheet pan (at least 3 tbsp olive oil). Transfer dough, gently stretch to fill pan. Proof 90 min. Dimple with oiled fingertips to create deep wells. Drizzle olive oil over, sprinkle flaky salt. Bake at 450°F for 22-25 min until golden brown on top and bottom.
Calculator pre-set to 80%
- Flour to add
- 450 g
- Water to add
- 350 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 910 g
- Effective hydration
- 80%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.