High Hydration Sourdough Focaccia: A Recipe from the Farm

Last Updated on February 16, 2024 by TheFarmChicken

Crunchy on the outside and soft and bubbly on the inside. The best way to describe this High Hydration Sourdough Focaccia: A Recipe from the Farm. I really enjoyed making this recipe. It was a little bit of a challenge to start but also a lot of fun to work with such a strong gluten formation in a high-hydration dough. I’m still learning ways that I would like to use this in our home, one way I’m hoping to try next is as a sandwich. If you have any good focaccia recommendations send them my way! And maybe by the end of posting and sharing the sourdough focaccia process I’ll be able to spell it! Ha!

This focaccia recipe leaves you with a soft, chewy crumb. The crispy crust on the outside is golden brown and so good! I feel like the olive oil and high heat it is bake at leaves it with an almost fried crust. So good, especially fresh!

I created this step-by-step recipe partly because there is so little out there on high hydration focaccia, I wanted to experiment with high hydration…and also partly because I wanted to stick my fingers in the top of the dough and oil. Ha. If you’ve seen it done you know what I mean when I say that! I’d love for you to learn and make this delicious Sourdough Focaccia!

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The Ingredients for this Sourdough Focaccia Recipe:

Think flat, high hydration sourdough artisan bread…. that is a lot of what sourdough focaccia is.

Active Sourdough Starter

You want your sourdough starter to at least have doubled and be active before you start this recipe. I usually feed my starter at about 11:00 am and it is usually ready to start baking with by 5:00- 6:00 o’clock. This is in a lower humidity and 69-degree environment.

If you don’t have a starter yet make sure to check out my resource on Learning Sourdough with Agnes. This has everything you need to make a successful starter! There are also videos on my YouTube channel that you can check out with the day-by-day process.

Water

Like all sourdough recipes you want a NON-chlorinated water. I usually use distilled but filtered would work too! Just try to avoid tap water.

One of the fun things about this recipe is it is 100% hydration. We will talk about that more further on in this post but basically the water content is very high, making this a very jiggly dough. A little bit of a challenge but also so fun!

Bread Flour

The type of flour you use matters for this sourdough recipe. Make sure to choose a good quality bread flour for this recipe. My favorite is Dakota Maid but I have also heard good things about the King Arthur brand. Since it is such a high hydration you will want there to be good gluten structure and a good quality high protein flour is just what you will need!

I wouldn’t recommend using all purpose flour for this dough as the protein and gluten structure is very important!

Kosher Salt

Sea salt could also work for this recipe. I add just enough to get that flavor without having to be super salty!

Olive Oil

You will use extra-virgin olive oil quite liberally for both the bottom of the pan and the top of the focaccia bread.

You want the generous amount of olive oil on the bottom of the pan to prevent any sticking.

Toppings

Here is where you can do all kinds of different things. Focaccia is more traditionally topped with Italian herbs but there are many possibilities. Here are just some ideas:

• Hot Honey and Parmesan
• Italian Seasonings and Halved Cherry Tomatoes
• Olive Oil and Rosemary, Thyme and/or Basil.

Let’s Talk Dough Hydration

Dough Hydration basically refers to the ratio of water to flour or dry to wet ingredients. A lot of artisan breads are any where from a 65/35 hydration dough to a 85/15 hydration dough…This focaccia dough recipe is a 100 percent hydration dough.

•           The starter is fed equal parts flour and water.
•           The recipe has equal parts flour and water.

Making this a 100% hydration sourdough focaccia. Which means make sure you have wet hands when you are doing the coil folds for this dough.

Mixing this Focaccia Dough

I have found that you get the best results with a higher hydration focaccia by hand mixing and not using a stand mixer. The reason for this? How it incorporates and forms the gluten is way different. When I used the stand mixer, I had divided clumps of dough that were forming separately and did not fold well. There were some spots that were still like dry flour clumps. When I did it by hand, I was able to ensure that it was all incorporated well and it was a beautiful dough. Consistent and it had excellent gluten formation!

Dimpling the Dough

This technique is so fun and what gives focaccia its signature look. There are a few things you want to make sure you are doing when doing the dimpling.

1. Your fingertips should either be wet or slightly oiled to prevent the dough from sticking and it provides a clean “poke”.
2. Make sure you are going deep enough to make a difference in the dough. Don’t be afraid to stick your fingers to the bottom of the pan.

Serving Suggestions

• As a Sandwich…Egg Sandwich, Summer Sausage, French Dip, Deli, Etc.
• With soup or salad
• Sweet versions as a dessert
• A replacement for toast at breakfast

Cutting Your Focaccia Bread

• When serving with a soup or salad the best way to cut your bread is by 1 inch slices with a bread knife.
• If making a sandwich you will take and make a 5” x 5” square (or similar size) and then slice the bread in half.

A Focaccia Baking Schedule:

10 or 11:00 AM (The day before bake day.) Feed your Starter.

5 or 6:00 PM When your starter is doubled and active mix up your dough. (This timing will vary depending on how you feed your starter and the temperature of your home.)

6:45 PM Do the kneading of the dough.

6:45 PM to 9:45 PM ish preform the 5 coil folds

10:15 PM Transfer to a well oiled 9” x 13” pan, cover with plastic wrap and place in fridge overnight.

The Next Day | Bake Day

8:00 AM Take the dough from the fridge and place it in a warm place.

12:00 PM Dimple the dough and add the toppings. Let rise 1-2 hours more.

4:00 PM Place in oven to bake.

Mixing by Hand

1 Set of Coil Folds

Last Coil Fold

Ready to Dimple

Pin for Later:

High Hydration Sourdough Focaccia: A Recipe from the Farm

• 160 g sourdough starter, active and bubbly
• 350 g water, distilled or filtered at room temperature
• 350 g bread flour
• 7 g kosher salt
• 3-4 T olive oil for the pan and top, divided
• Toppings of choice

• In a large bowl, first start by combining and measuring the water and active starter. When it is milky add in the bread flour to the bowl.
• NOTE: You will either want to mix this by hand or with a Danish dough hook. I used a mixer with a dough hook the first time and it did not combine well and resulted in poor gluten structure.
• Mix the dough to a shaggy dough stage and let autolyze(rest) covered with a tea towel for 45 minutes.
• After the 45 minutes add the salt and knead by hand for 6 minutes.
• This can be a sloppy process but just keep going you are helping to create the gluten structure and this is important so don’t skimp.
• The dough will be very wet and sloppy don’t worry just try to incorporate the water into the flour as best as you can.
• Once you have finished kneading the dough let sit for 30 minutes before beginning the coil folds.

Coil Fold for Focaccia:

• Make sure to start with wet hands, this makes it easier to work with the wet, sticky dough.
• With both hands take and lift the dough at the center and pull gently upward. DO NOT let the dough rip. This will inhibit the gluten formation.
• Repeat this on all 4 sides and this is one complete coil fold.

• NOTE: Sometimes I will do another round of coil folds before letting it rest. Mainly I try to stop when the dough seems to be tightening up.
• You will do a total of 5 folds with 30 minutes in between each fold.
• Note: It can be helpful to make a mark on paper every time you do a fold so you can keep track of which fold you are on.
• Follow the last fold with a 30-minute rest before continuing on to the next step.
• After the last rest take a glass 9”x13” pan, lined with parchment paper, and coat generously with olive oil – about a tablespoon. Gently transfer dough (being mindful not to rip it) to the pan and cover with plastic wrap.
• Place the dough in the fridge or for around 8-12 hours for an overnight rise and long ferment.

Bake Day:

• The next morning remove the focaccia dough from the fridge and place it in a warm spot for its second rise. Let the dough rise until it is bubbly and risen in appearance. This will take about 2-4 hours depending on the temperature of your kitchen and the strength of your starter.
• Take and place any toppings or seasonings on the top of the risen dough that you chose and then take your olive oil, 2-3 T, and give it a generous drizzle. See picture for reference.
• Now the fun part. Take and wet the tips of your fingers and gently poke the dough, dimpling it and creating that signature focaccia look.
• Let rise for another 1-2 hours until puffy and bubbly.
• Place in a preheated 425-degree oven and bake for around 40 minutes or until golden and done.
• Remove from the pan to a cooling rack and cool before slicing.
• Enjoy!

High Hydration Sourdough Focaccia: A Recipe from the Farm

This high hydration focaccia bread is soft on the inside with a beautiful golden crust on the outside. Serve with a soup or salad or use for your favorite sandwich fillings. Enjoy!

Print Recipe

Ingredients

• 160 g sourdough starter active and bubbly
• 350 g water distilled or filtered at room temperature
• 350 g bread flour
• 7 g kosher salt
• 3-4 T Olive oil for the pan and top divided
• Toppings of choice

Instructions

• In a large bowl, first start by combining and measuring the water and active starter. When it is milky add in the bread flour to the bowl.
• NOTE: You will either want to mix this by hand or with a Danish dough hook. I used a mixer with a dough hook the first time and it did not combine well and resulted in poor gluten structure.
• Mix the dough to a shaggy dough stage and let autolyze(rest) covered with a tea towel for 45 minutes.
• After the 45 minutes add the salt and knead by hand for 6 minutes.
• This can be a sloppy process but just keep going you are helping to create the gluten structure and this is important so don’t skimp.
• The dough will be very wet and sloppy don’t worry just try to incorporate the water into the flour as best as you can.
• Once you have finished kneading the dough let sit for 30 minutes before beginning the coil folds.
• Coil Fold for Focaccia:
• Make sure to start with wet hands, this makes it easier to work with the wet, sticky dough.
• With both hands take and lift the dough at the center and pull gently upward. DO NOT let the dough rip. This will inhibit the gluten formation.
• Repeat this on all 4 sides and this is one complete coil fold.
• NOTE: Sometimes I will do another round of coil folds before letting it rest. Mainly I try to stop when the dough seems to be tightening up.
• You will do a total of 5 folds with 30 minutes in between each fold.
• Note: it can be helpful to make a mark on paper every time you do a fold so you can keep track of which fold you are on.
• Follow the last fold with a 30-minute rest before continuing on to the next step.
• After the last rest take a glass 9”x13” pan, lined with parchment paper, and coat generously with olive oil about 1 tablespoon. Gently transfer dough (being mindful not to rip it) to the pan and cover with plastic wrap.
• Place the dough in the fridge or for around 8-12 hours for an overnight rise and long ferment.

Bake Day

• The next morning remove the focaccia dough from the fridge and place it in a warm spot for its second rise. Let the dough rise until it is bubbly and risen in appearance. This will take about 2-4 hours depending on the temperature of your kitchen and the strength of your starter.
• Take and place any toppings or seasonings on the top of the risen dough that you chose and then take your olive oil, about 2-3 T, and give it a generous drizzle. See picture for reference.
• Now the fun part. Take and wet the tips of your fingers and gently poke the dough, dimpling it and creating that signature focaccia look.
• Let rise for another 1-2 hours until puffy and bubbly.
• Place in a preheated 425-degree oven and bake for around 40 minutes or until golden and done.
• Remove from the pan to a cooling rack and cool before slicing.
• Enjoy!

Servings: 1 large focaccia

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• Kitchen Scale/ Digital Scale
• 9” x 13” glass pan

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