High Hydration Focaccia Recipe (80% )
Baking Steel · bakingsteel.com · 2025 · Original
Focacciainferred from the title
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Focaccia style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration (this recipe: 80%) · 425 to 475°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
700g
Water
560g
Hydration
80.0%
Salt
2.0%
Yeast
0.29%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1276g
Process
Bake temp
450°F / 232°C
Bake time
45 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourall-purpose or bread flour700g
- waterwater560g
- saltsalt14g
- yeast2g active dry yeast2g
- oilOlive oiln/a
- saltFlaky saltn/a
Keep exploring
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Do something with it
- Scale this doughStart from 80% hydration and 2.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 80% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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