Focaccia 100% Hydration

Focaccia — 100% Hydration ($4)

An airy, golden, olive-oil-rich focaccia with big bubbles and a crisp crust — poolish overnight, slow rise, one tray.

This is the focaccia with real bakery character: a sourdough poolish that ripens overnight, a separate autolyse dough for a strong gluten structure, and a 100% hydration dough that stays soft and open. You work the water and olive oil in a splash at a time, give it two rounds of stretch & fold, and let it rise slowly at room temperature. Then comes the classic finger dimpling into a generously oiled tray, a hot oven with plenty of steam, and a golden, crackling top. Our favorite topping: cherry tomatoes, rosemary and fleur de sel. Makes 1 tray.

What you get (PDF, instant download):

• Complete ingredient tables for every stage: poolish, morning refresh, autolyse dough, and the water, oil and salt to work in — exact weights, no guesswork
• The full step-by-step method: kneading, stretch & fold, the 6-hour rise, tray prep, and the dimpling technique for big air bubbles
• The baking guide: 250 °C → 230 °C, steam, when to release it, and the total baking time
• A handling tip for sticky, high-hydration dough (wet hands, short deliberate movements)

Print-friendly A4 PDF in the Yo(ur)-Crust design — English + German edition included. Requires an active sourdough starter and a shallow, large baking tray or pan.