High-Hydration Focaccia

Ingredients

• 300 g Manitoba flour (14g protein content recommended)
• 100 g Whole wheat flour (12g protein content recommended)
• 320 ml Water (80% hydration (use 280ml/70% if kneading by hand); divided)
• 6 g Fresh yeast (Use 3g for overnight fridge rise, or 9-12g for same-day preparation)
• 12 g Salt (Approximately 10-15g)
• 1 tbsp Extra virgin olive oil (For the dough, plus extra for greasing the pan and topping)
• Flaky salt (For topping)

Steps

1. 1

   In a stand mixer bowl, combine the Manitoba flour and whole wheat flour with most of the water. Mix roughly until no dry flour remains.

2. 2

   Perform an autolysis by letting the flour and water mixture rest for 30 minutes.

3. 3

   Crumble the fresh yeast into the dough. Start the mixer and begin kneading, adding the remaining water gradually.

4. 4

   Add the salt and continue kneading until a strong gluten network is formed and the dough is smooth.

5. 5

   Add one tablespoon of olive oil and mix until fully incorporated. Let the dough rest.

6. 6

   Perform a lamination by stretching the dough out on a wet surface and folding it back on itself. Let it rest for 10-15 minutes.

7. 7

   Perform the first round of coil folds. Let the dough rest for another 10-15 minutes.

8. 8

   Perform the second round of folds and let the dough rise in a covered container until doubled in size (approximately 1.5 to 2 hours).

9. 9

   Generously grease a baking tray with olive oil. Transfer the dough to the tray, flipping it over so the smooth side is facing up to give it strength.

10. 10

    Let the dough rise again in the tray until puffy.

11. 11

    Drizzle with more olive oil and a bit of water. Use your fingertips to create deep dimples across the surface. Sprinkle with flaky salt.

12. 12

    Preheat your oven to its maximum temperature. Bake the focaccia on the bottom rack of the oven for 10-15 minutes.

13. 13

    Move the tray to the upper part of the oven and bake for an additional 10 minutes until the top is golden brown and crispy.

Notes

Hydration note: 80% hydration means for 400g total flour, use 320g water. If kneading by hand, reduce hydration to 70% (280g water) for easier handling. Yeast amount varies by timing: use 3g for a long cold ferment (overnight) or up to 12g for a quick same-day bake.

Nutrition per serving

• focaccia
• bread
• baking
• italian
• high-hydration
• vegetarian
• main
• side dish