Focaccia is pan-baked flatbread with olive-oil-drenched crust, irregular large bubbles, and signature dimpled surface. 80% hydration produces the characteristic airy crumb. Top with olive oil, flaky salt, and optional herbs (rosemary) or toppings (tomato, olives). Bonci-style Roman focaccia uses 24h cold bulk; Genoese focaccia uses shorter 4-6h room temp proof. This formula follows the Genoese tradition — quicker schedule, still open crumb.
- Hydration
- 80%
- Salt
- 2.00%
- Levain
- 20–25%
- Bulk @ 76°F
- 3.00h
- Proof @ 76°F
- 1.50h
- Bake temp
- 450°F
- Bake time
- 25m
- Vessel
- sheet pan
Flour mix
- bread flour — 100%
Technique
Mix everything at once (no autolyse). 3-4 stretch-and-folds. 3h bulk at 76°F. Heavily oil a quarter-sheet pan (at least 3 tbsp olive oil). Transfer dough, gently stretch to fill pan. Proof 90 min. Dimple with oiled fingertips to create deep wells. Drizzle olive oil over, sprinkle flaky salt. Bake at 450°F for 22-25 min until golden brown on top and bottom.
Calculator pre-set to Focaccia's target (80%)
Adjust the slider for personal preference within the workable 75–85% range.
- Flour to add
- 450 g
- Water to add
- 350 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 910 g
- Effective hydration
- 80%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.
Related references on this site
- 80% hydration reference page — crumb structure, technique notes, other recipes at this hydration
- Flour spec: bread flour — protein, ash, absorption — 100% of this recipe's mix
- Hydration deep-dive for this recipe — workable range 75–85%
- Timing by kitchen temperature — bulk + proof times at 60-90°F using Modernist Bread multipliers
- Guide: baker's percentage explained — the math underlying every formula on this page
- All 25 recipes — grouped by category (lean, enriched, hearth, pan)
The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
- Digital kitchen scale (0.1 g)View on Amazon →
- Dutch oven / combo cookerView on Amazon →
- Banneton proofing basketView on Amazon →
- Bread lame + bench scraperView on Amazon →
- High-protein bread flourView on Amazon →
- Danish dough whiskView on Amazon →
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