Focaccia: high hydration recipe

Focaccia: high hydration recipe

Focaccia is one of the great icons of Italian baking tradition: a seemingly simple leavened dough that can deliver incredible satisfaction when made with care. Soft, fragrant, and slightly oily on the surface, it offers the perfect balance between a crispy exterior and a fluffy interior.

Found all over Italy in countless regional variations — from the thin and oily Genoese focaccia to the Apulian version with cherry tomatoes and black olives — this dough is a blank canvas ready to welcome any topping.

In this recipe, we guide you step by step to achieve a tall, soft, and highly digestible focaccia, thanks to folding techniques, high hydration, and a long cold fermentation that enhances both flavor and structure.

🍽️ Serves: 1 trey (30X30) ⏲️ Time: 20-24 hours 🧺 Ingredients: For the dough

• 400 g type “0” flour

• 330 g lukewarm water (82% hydration)

• 8 g fresh yeast

• 14 ml extra virgin olive oil

• 8–10 g fine salt (to taste)
  

For the topping

• 2 tbsp extra virgin olive oil

• 2 tbsp water

• 1 sprig rosemary

• 1 tbsp coarse salt

🥣 Instructions:

1. Activate the yeast

In a large bowl, pour the lukewarm water and dissolve the yeast, mixing well.

2. Add ingredients

Add salt, then olive oil, mix briefly, and finally add all the flour. Start mixing with a spoon or spatula.

3. First folds

Perform folds directly in the bowl, lifting the dough from the bottom and folding it over itself until no dry flour remains. Cover and rest for 30–40 minutes at room temperature.

4. Three folding rounds

Do 3 sets of folds every 30–40 minutes:

• Lightly wet your hands

• Stretch and fold toward the center

• Cover after each round

After the third fold, let rise for 1 hour at room temperature.

5. Cold fermentation

Refrigerate the dough, covered airtight, for 18–20 hours.

6. Bring to room temperature

Let the dough rest outside the fridge for 1.5–2 hours until soft and puffy.

7. Pan folding & proofing

Oil a baking tray generously. Transfer the dough, perform 4 folds, flip it, cover, and let rise 1–2 hours.

8. Dimples & emulsion

Pour water + oil mixture over the surface. Press your fingers deeply to create dimples.

9. Final topping

Add rosemary and coarse salt.

10. Baking

Bake in a preheated static oven at 230–240°C for 25–30 minutes until:

• Golden on top

• Crispy underneath

• Soft inside

11. Serve

Let rest 5–10 minutes, then slice and enjoy.

Focaccia: high hydration recipe - dough before cooking

💡 Tips:

• Use a smaller tray for a thicker focaccia

• If cold, let rise in the oven with the light on