Sourdough Focaccia Hydration Tips

There’s something magical about biting into a slice of sourdough focaccia — the crisp, golden crust giving way to a tender, pillowy crumb bursting with olive oil flavor. The secret to achieving that signature soft, airy texture lies in one key factor: hydration.

Hydration, in simple terms, refers to the ratio of water to flour in your dough. When it comes to sourdough focaccia, higher hydration is the secret weapon that creates those gorgeous, irregular air pockets and that cloud-like softness we crave.

In this complete guide, you’ll learn exactly how to master hydration when making sourdough focaccia — from choosing the right flour to handling sticky dough confidently, all the way through to baking that perfect golden slab. Whether you’re a beginner or an experienced baker, you’ll leave here ready to bake a bakery-quality focaccia in your own kitchen.

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Understanding Hydration in Sourdough Focaccia

Hydration is the backbone of your dough’s texture. It influences not only how soft and open the crumb will be but also how easy (or tricky) the dough is to work with.

• Low hydration (60–65%) results in a stiffer dough that’s easier to shape but produces a denser crumb.

• Medium hydration (70–75%) gives a balance between softness and manageability.

• High hydration (80–85% or more) yields a wet, sticky dough that can be challenging to handle but rewards you with an unbelievably tender and bubbly interior.

For sourdough focaccia, the sweet spot is 80–85% hydration, depending on your flour’s absorption capacity.

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Why High Hydration Matters

A wetter dough traps more gas during fermentation, expanding into those big, beautiful bubbles you see in bakery focaccia. The high water content allows gluten strands to stretch further without tearing, giving your dough a chewy yet light texture.

In addition, the steam created inside the dough during baking helps form that distinctive crisp crust while keeping the crumb soft and moist. It’s a balance of science and artistry — and it all starts with your water ratio.

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Ingredients for Extra Hydrated Sourdough Focaccia

For the Dough

• 500 g bread flour (or strong all-purpose flour with at least 12% protein)

• 400–425 g water (80–85% hydration)

• 100 g active sourdough starter (100% hydration)

• 10 g fine sea salt

• 20 g olive oil (plus extra for coating and finishing)

For Topping

• 2–3 tablespoons high-quality olive oil

• Flaky sea salt, to taste

• Fresh rosemary (optional)

• Cherry tomatoes, olives, or sliced onions for garnish (optional)

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Step-by-Step Method

Step 1: Mix the Dough

In a large bowl, mix your sourdough starter with the water until mostly dissolved. Add the flour and mix with your hands or a spatula until no dry bits remain. It will look shaggy and sticky — that’s perfect.

Cover and let it rest (autolyse) for 45 minutes. This rest allows gluten to start forming naturally, improving dough strength later on.

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Step 2: Add Salt and Olive Oil

After autolyse, sprinkle salt over the dough and drizzle in olive oil. Gently pinch and fold the dough to incorporate both. The dough will feel slippery at first but will absorb the oil as you work it.

Tip: Wet your hands slightly to prevent sticking during this stage.

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Step 3: Bulk Fermentation and Stretch & Folds

Cover the dough and begin bulk fermentation at room temperature (around 75°F or 24°C). Perform 4 sets of stretch and folds every 30 minutes during the first two hours.

To stretch and fold:

1. Wet your hand.

2. Grab one edge of the dough, stretch it up, and fold it over to the opposite side.

3. Rotate the bowl and repeat on all sides.

This process strengthens gluten while maintaining hydration.

After the last fold, let the dough rest undisturbed until it doubles in size. This may take 3–6 hours depending on temperature and starter activity.

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Step 4: Cold Fermentation (Optional but Recommended)

Once the dough has doubled, gently oil the surface and cover tightly. Transfer to the refrigerator for 12–18 hours.
Cold fermentation enhances flavor, makes handling easier, and helps build structure for that airy crumb.

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Step 5: Shaping the Focaccia

The next day, generously oil a baking pan (9×13 inch or similar). Carefully transfer your cold dough into the pan. Gently stretch it towards the corners, letting it rest for 10 minutes if it resists.

Avoid deflating the dough — treat it like a delicate pillow of bubbles.

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Step 6: Final Proof

Cover and let it proof at room temperature for 2–4 hours, or until it becomes puffy and jiggly. You should see visible bubbles beneath the surface.

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Step 7: Dimple and Top

Preheat your oven to 450°F (230°C).

Drizzle the dough generously with olive oil. Press your fingertips gently into the dough to create dimples — these help distribute oil and flavor evenly. Sprinkle flaky salt, rosemary, or any desired toppings.

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Step 8: Bake

Bake for 20–25 minutes, or until the top is golden brown and the edges are crisp.

Once baked, drizzle with a touch more olive oil and let it cool on a rack for at least 15 minutes before slicing.

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Hydration Tips for Perfect Sourdough Focaccia

Use High-Protein Flour

High hydration dough needs strength to hold its structure. Bread flour with 12–13% protein ensures your dough can trap gas without collapsing.

Adjust Water Gradually

If you’re new to high hydration dough, start at 75% hydration. Once comfortable, increase to 80–85%. Each flour absorbs water differently, so feel free to adjust as you gain experience.

Wet Your Hands and Tools

Hydrated doughs can be sticky. Keep a small bowl of water nearby for your hands and scraper — this prevents sticking without adding excess flour that could stiffen your dough.

Don’t Rush the Fermentation

Give the dough enough time to ferment and develop gas. Rushing the process will lead to a tight crumb. The longer, slower rise from cold fermentation helps achieve that signature airy texture.

Oil Generously

Oil acts as both a flavor enhancer and a non-stick shield. It coats the dough, helps it release easily, and creates that golden crust.

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Texture Guide: What to Expect at Each Stage

• After Mixing: Dough will be sticky and loose. Don’t worry — it strengthens over time.

• After Folds: It becomes smoother and more elastic.

• After Cold Fermentation: The dough should be airy, soft, and easy to stretch.

• Before Baking: Puffy with visible bubbles under the surface.

• After Baking: Crispy exterior, soft and springy interior, and an aroma of toasted olive oil and sourdough tang.

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Troubleshooting Common Issues

Dough too sticky to handle?
Try chilling it for 30 minutes before shaping. Cold dough is easier to manage.

Dense or tight crumb?
Your dough may have been under-proofed, or your hydration too low. Extend fermentation next time or add a touch more water.

Focaccia stuck to the pan?
Always oil the pan generously. You can also line it with parchment for extra insurance.

Crust too hard?
Reduce baking time slightly or lower oven temperature by 10°F next bake. High hydration doughs bake quickly.

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Flavor Variations

• Herb & Garlic Focaccia: Mix minced garlic and herbs into olive oil before topping.

• Tomato & Olive Focaccia: Press halved cherry tomatoes and olives into the surface before baking.

• Caramelized Onion Focaccia: Spread sweet onions across the top for a rich flavor boost.

• Simple Sea Salt Focaccia: Let the olive oil and salt shine for pure flavor and texture.

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Serving Suggestions

Sourdough focaccia is incredibly versatile:

• Slice and dip in extra-virgin olive oil and balsamic glaze.

• Use as a sandwich base filled with roasted vegetables and mozzarella.

• Pair with soups or salads for a comforting meal.

• Toast leftovers and top with avocado, hummus, or fresh tomatoes.

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Storing and Reheating

Let focaccia cool completely before storing.

• Room temperature: 2 days in an airtight container.

• Refrigerator: up to 5 days.

• Freezer: up to 1 month (wrap tightly).

To reheat, warm slices in a 350°F (175°C) oven for 5–8 minutes. This revives the crispness without drying the crumb.

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Frequently Asked Questions

Can I make sourdough focaccia without a stand mixer?
Yes! This recipe relies on stretch-and-folds instead of kneading. No mixer needed.

Can I use whole wheat flour?
You can replace up to 30% of the flour with whole wheat. It adds flavor but may slightly reduce openness.

Why is my focaccia flat?
Flat focaccia usually results from under-proofing or over-handling the dough during shaping.

Can I skip cold fermentation?
You can, but you’ll miss out on deeper flavor and better dough strength. Even 8 hours in the fridge improves results.

What’s the best pan for baking focaccia?
A heavy metal or cast-iron pan works best for even heat and a crisp bottom crust.

Can I use active dry yeast instead of starter?
You can adapt this method, but hydration management will differ slightly. For this recipe, active sourdough starter is ideal for flavor and texture.

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Final Thoughts

Mastering hydration is the key to unlocking bakery-quality sourdough focaccia at home. With a little patience, the right flour, and confidence in handling wetter dough, you’ll achieve that incredible combination of airy crumb and golden crust that defines perfect focaccia.

This recipe celebrates the simplicity of flour, water, salt, and time — proof that even the humblest ingredients can create something extraordinary. So grab your starter, pour that olive oil, and start your journey to soft, bubbly, sourdough perfection.