Recipe · Focaccia · Overnight
82% Hydration Overnight 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
14 hours
Active
75 minutes
Hydration
82%
Difficulty
⌬○○
At 82% hydration, the dough barely holds its own shape. The reward is dramatic: large irregular holes, a crisp blistered crust, and the flavor that comes from very wet doughs that have spent a long time fermenting. The cost is technique.
The overnight schedule is the home baker's standard. Mix in the evening, cold-ferment in the refrigerator overnight, shape and bake the next morning. Flavor improves dramatically with time, and the schedule fits a normal life.
Ingredients
800g total dough. Yields 1 focaccia in a 9x13 inch sheet pan.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 422 g | 100% |
| Water | 346 g | 82% |
| Salt | 9.3 g | 2.2% |
| Instant yeast | 1.3 g | 0.3% |
| Olive oil | 21 g | 5% |
Schedule
- Day 1, 6:00 PMMix flour and water. Autolyse 30 minutes.
- Day 1, 6:30 PMAdd yeast and salt. Mix until smooth.
- Day 1, 7:00 PMStretch and fold every 30 minutes for 2 hours.
- Day 1, 9:00 PMBulk ferment 1-2 more hours at room temperature.
- Day 1, 10:30 PMPour the dough into a generously oiled 9x13 inch sheet pan. Stretch gently to fill the pan corners. Cover and refrigerate overnight.
- Day 2, 7:00 AMPull from the refrigerator. Let the dough warm 30 minutes in the pan while you preheat the oven.
- Day 2, 8:00 AMDimple 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
Maximum open crumb with large irregular holes throughout. The crust crisps in pooled olive oil; the interior is light and airy.
What you'll need for this bake
Escali Primo Scale
NY Times recommended. 11 lb capacity, 1g accuracy, simple two-button operation.
OXO Bench Scraper
Stainless steel blade with measurement markings. Comfortable non-slip grip.
ThermoWorks Thermapen
Pro-grade accuracy in 1 second. Check water temp and bread doneness (190-210°F).
USA Pan 9x13 Rectangular Pan
Aluminized steel with a corrugated base bakes an even, deeply browned focaccia bottom. The two-inch sides give a high-hydration dough room to rise.
Affiliate Disclosure: As an Amazon Associate I earn from qualifying purchases. This means I may receive a small commission if you buy through my links, at no extra cost to you. I only recommend products I genuinely believe will help your bread baking journey. Thank you for supporting The Dough Formula!
More Recipes
Related Guides
High Hydration Focaccia, Step By Step
Focaccia at 80% hydration is the most forgiving bread you can bake. Here is a no-knead schedule and the shaping that makes it rise.
Mar 1, 2026
Baker's Percentages Explained For Home Bakers
The universal language of bread bakers, in plain English. Learn how flour always equals 100% and why that makes every recipe scale instantly.
Feb 8, 2026