Recipe · Focaccia · Slow-Fermented
75% Hydration Slow-Fermented Focaccia
A flat, oil-rich loaf that bakes in a sheet pan and rewards short proofing with maximum crumb. Olive oil pools in the dimples, herbs fragrance the surface, and the bottom crust crisps in pooled fat.
Total time
36 hours (over ~3 days)
Active
90 minutes
Hydration
75%
Difficulty
⌬○○
At 75%, you get real artisan crumb without fighting the dough. It's wet enough for visible holes in the cut loaf, dry enough that you can shape it on a lightly floured counter without the dough sticking to everything.
A 24 to 48 hour ferment is the professional approach scaled to a home kitchen. The dough rests in the refrigerator for most of its life, gluten develops without effort, and the bake produces a crust and crumb that read as serious bread.
Ingredients
800g total dough. Yields 1 focaccia in a 9x13 inch sheet pan.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 439 g | 100% |
| Water | 329 g | 75% |
| Salt | 9.7 g | 2.2% |
| Instant yeast | 0.7 g | 0.15% |
| Olive oil | 22 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 focaccia with a soft dimpled interior and crisp oiled bottom; or a ciabatta with visible holes and a light chewy crumb. The standard expression of the style.
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