Classic High-Hydration Focaccia Bread

Ingredients

• 500 g bread flour (Use a strong bread flour if possible.)
• 475 g water (Cool or room-temperature water; this produces approximately 95% hydration.)
• 7 g instant yeast (Estimated quantity; the source transcript does not state the yeast amount.)
• 10 g fine salt (Estimated quantity for the dough.)
• 30 g olive oil (For greasing the pan and coating the dough; additional oil is used before dimpling.)
• 30 g olive oil (Extra oil for the surface before dimpling and baking.)
• flaky sea salt (For sprinkling over the focaccia before baking.)

Steps

1. 1

   Combine the flour, water, instant yeast, and fine salt in a large bowl. Mix until no dry flour remains. The dough will be very wet and sticky; this is intentional because the recipe uses approximately 95% hydration.

2. 2

   Cover the bowl and let the dough rest briefly so the flour can hydrate. Keep it at room temperature until it begins to look slightly puffy.

3. 3

   Over the next 2 hours, perform four sets of stretch-and-folds, spacing them roughly 30 minutes apart. For each set, wet or lightly oil your hands, grasp one side of the dough, stretch it upward and across the center, then rotate the bowl and repeat around the dough. Each set should take about 30 seconds.

4. 4

   After the stretch-and-folds, generously grease a baking pan with olive oil. Transfer the dough to the pan, turning it gently so it is coated in oil. Avoid deflating the developing bubbles.

5. 5

   Cover the pan and let the dough rise for about 1 hour, or until visibly expanded and bubbly. For an overnight rise, refrigerate the covered dough after transferring it to the pan, then bring it back toward room temperature before continuing.

6. 6

   Once the dough has relaxed and risen, gently stretch it toward the corners of the pan. If it resists, let it rest for another 10 to 15 minutes and try again rather than forcing it.

7. 7

   Preheat the oven to 450°F (230°C). Allow it to heat fully so the focaccia will bake in a thoroughly hot oven.

8. 8

   Drizzle the additional olive oil over the risen dough and sprinkle the surface with flaky sea salt.

9. 9

   Oil your fingertips, then press straight down through the dough to the bottom of the pan to create deep dimples across the entire surface. Work gently so the dough remains airy while the oil collects in the indentations.

10. 10

    Bake until the focaccia is deeply golden brown on top and sounds crisp around the edges, approximately 20 to 30 minutes. If available, the center should be fully baked and no longer appear wet or doughy.

11. 11

    Let the focaccia cool briefly in the pan, then remove it, slice, and serve. Use additional olive oil or flaky salt at the table if desired.

Notes

The transcript provides the defining technique and approximately 95% hydration but does not provide exact ingredient quantities, pan dimensions, oven temperature, or precise rise and bake times. Quantities are therefore estimated from a standard batch. The dough should feel unusually wet; resist adding substantial extra flour, since the high hydration is responsible for the open, bubbly crumb.

Nutrition per serving

• bread
• baking
• Italian
• vegetarian
• high-hydration
• yeasted
• oven-baked
• side dish