Recipe · Focaccia · Same-Day
65% Hydration Same-Day Focaccia
Focaccia is the easiest yes in this matrix. High hydration, generous olive oil, finger-dimples that hold flaky salt, and a soft open crumb that takes any topping you put on it.
Total time
5 hours
Active
60 minutes
Hydration
65%
Difficulty
⌬○○
At 65% hydration, the dough is firm and forgiving. It shapes cleanly, holds its form during proof, and produces a tighter, more even crumb. Good for beginners, sandwich loaves, and anything you want to slice neatly.
A same-day schedule fits a Saturday afternoon. Mix in the morning, bake by dinner, and use commercial yeast at a percentage that matches the timeline. Flavor is honest but less developed; structure is reliable.
Ingredients
800g total dough. Yields 1 focaccia in a 9x13 inch sheet pan.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 462 g | 100% |
| Water | 300 g | 65% |
| Salt | 10.2 g | 2.2% |
| Instant yeast | 3.7 g | 0.8% |
| Olive oil | 23 g | 5% |
Schedule
- Hour 0Mix flour, water, yeast. Autolyse 20 minutes.
- Hour 0:20Add salt, mix until smooth.
- Hour 0:30First fold.
- Hour 1:00Second fold.
- Hour 1:30Third fold.
- Hour 2:00Bulk ferment until visibly puffy.
- Hour 3:30Pour into an oiled 9x13 sheet pan, stretch to corners, proof 45-60 minutes.
- Hour 5:00Dimple the surface deeply with all ten fingers, drizzle generously with olive oil, and add toppings (flaky salt, herbs). Bake at 425°F for 22 minutes until the bottom crust is crisp and golden.
Method tips for this style
Pour the dough into a generously oiled pan, oil your hands, and dimple the surface with all ten fingers right before the final proof. Drizzle more oil over the dimples just before baking.
What to expect
A denser version of the style than purists would shape. The dough handles easily and bakes into a structured loaf, but you give up some of the open-crumb drama the higher hydrations bring.
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