Easy Sourdough Focaccia
Little Spoon Farm · littlespoonfarm.com · 2026 · Original
Focacciainferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 86% hydration: wetter than 90% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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: 86%) · 425 to 475°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
398g
Water
341g
Hydration
85.6%
Salt
2.3%
Yeast
n/a
Oil
17.1%
Sauce
n/a
Cheese
n/a
Dough weight
875g
Process
Bake temp
425°F / 218°C
Bake time
40 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastsourdough starter2 tsp · 8.4g
- waterwater5 tsp · 25g
- water+ 1 teaspoon water1 1/3 cup · 316g
- yeastactive sourdough starter1/4 cup · 50g
- saltfine sea salt1 1/2 tsp · 9g
- flourall-purpose flour3 cup · 375g
- oilolive oil4 tbsp · 54.4g
Keep exploring
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Do something with it
- Scale this doughStart from 86% hydration and 2.3% 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 86% 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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