Dad’s Focaccia (90% Hydration)

Makes: One loaf in a 9x13 pan, or two in 7.5x9 pans

Takes: 24–48 hours total (slow cold ferment)

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Ingredients

• 500g bread flour (100%)

• 450g water (90%)

• 10g salt (2%)

• 5g active dry yeast (0.8%)

• 25g olive oil (for dough)

• More olive oil for pan and topping

• Flaky salt, herbs, garlic or whatever for topping

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Instructions

1. Mix the Dough

• In a big bowl, combine flour + yeast. Add water, and mix with a spoon until flour is worked in.

• Add salt and olive oil, and gently mix it in (it’ll be goopy; that’s what we want). Let it rest for like 15 minutes.

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2. Coil Folds

This adds strength to the dough without kneading. You’ll do 4 sets of coil folds every 25 minutes, google it if you need to:

• With wet hands, lift one side of the dough, let it stretch, and fold it under itself. Rotate and repeat on all sides.

Cover with a damp towel between sets.

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3. Cold Ferment (This gives us the jiggle)

• Cover the bowl tightly and refrigerate the dough for 12 to 48 hours. It should rise a bit and will be full of bubbles. 24 hours is a good amount of time.

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4. Pan Proof

• Generously oil your pan (don’t skimp, at least 2-3 tbsp)

• Gently pour the cold dough into the pan. Don’t deflate it! Add a drizzle of oil on top.

• Let it proof at room temp for 4-5 hours, until it’s puffy and bubbly.

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5. Dimple + Top

• Preheat oven to 450°F (232°C)

• With oiled fingers, dimple the dough. Top with flaky salt, rosemary, garlic, or whatever you’re into.

• Drizzle more olive oil on top; this helps crisp the surface.

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6. Bake

• Bake 20-25 minutes, until deeply golden and crisp.

• Cool in the pan for at least 10 minutes before removing.

Note: I’ve experimented with 100% hydration dough, where the only change is 500g flour and upping to 500g water. It’s a little more difficult to work but it makes the dough extra jiggly. Once you master 90%, consider trying 100% to see which one you prefer.