Recipe · Focaccia · Slow-Fermented
65% Hydration Slow-Fermented Focaccia
Focaccia is the easiest yes in this matrix. High hydration, generous olive oil, finger-dimples that hold flaky salt, and a soft open crumb that takes any topping you put on it.
Total time
36 hours (over ~3 days)
Active
90 minutes
Hydration
65%
Difficulty
⌬○○
At 65% hydration, the dough is firm and forgiving. It shapes cleanly, holds its form during proof, and produces a tighter, more even crumb. Good for beginners, sandwich loaves, and anything you want to slice neatly.
The slow schedule is for bakers who plan ahead. Mix Friday, fold and refrigerate, shape Saturday, ferment again, bake Sunday. The time produces depth that a shorter schedule simply can't reach, and the dough is a pleasure to handle by the end.
Ingredients
800g total dough. Yields 1 focaccia in a 9x13 inch sheet pan.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 464 g | 100% |
| Water | 302 g | 65% |
| Salt | 10.2 g | 2.2% |
| Instant yeast | 0.7 g | 0.15% |
| Olive oil | 23 g | 5% |
Schedule
- Day 1, eveningMix flour and water. Autolyse 1 hour.
- Day 1, eveningAdd yeast and salt. Mix gently.
- Day 1, eveningThree folds, 30 minutes apart.
- Day 1, nightRefrigerate the bulk dough overnight.
- Day 2, morningPull from refrigerator. Bench rest 1 hour.
- Day 2, middayPre-shape, rest 30 minutes. Pour the dough into a generously oiled 9x13 inch sheet pan. Stretch gently to fill the pan corners.
- Day 2, afternoonCover and refrigerate the shaped dough overnight.
- Day 3, morningPull from the refrigerator. Let the dough warm 30 minutes in the pan while you preheat the oven.
- Day 3, morningDimple the surface deeply with all ten fingers, drizzle generously with olive oil, and add toppings (flaky salt, herbs). Bake at 425°F for 22 minutes until the bottom crust is crisp and golden.
Method tips for this style
Pour the dough into a generously oiled pan, oil your hands, and dimple the surface with all ten fingers right before the final proof. Drizzle more oil over the dimples just before baking.
What to expect
A denser version of the style than purists would shape. The dough handles easily and bakes into a structured loaf, but you give up some of the open-crumb drama the higher hydrations bring.
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