Liguria, Italy
Focaccia
A dimpled, olive-oil-soaked slab. High hydration and a gentle gluten network — perfect for fresh-milled hard wheat.
Your loaf
Scaled to your flour, protein, and hydration.
Suggested hydration 83.5%. Mix protein 12.6% · after VWG 12.6% protein · 10.6% gluten. Effective liquid 83.5% (water + milk/eggs/etc).
Rest
30 min
Bulk / rise
1h 5m
Proof
35 min
Bake
24 min
Times follow this dough weight and hydration — wetter and whole-grain run faster; bigger loaves bake longer. Timers below match these numbers.
| Ingredient | Baker’s % | Weight |
|---|---|---|
| Whole-grain flour | 100 | 500 g |
| Flour | 100 | |
| Water | % | |
| Salt | % | |
| Yeast | % | |
| Oil | % | |
| Dough total | 979 g |
Same list as a classic baker’s % calculator: Flour and Water stay on. Check Milk, Yeast, Oil, Honey… then OK. Percents are of flour weight.
- Hard White Wheat can take a real knead and a higher hydration. Give it a windowpane if the style wants one.
- Fresh whole-grain flour ferments faster and drinks more water. Watch the dough, not the clock, and consider a slightly cooler bulk.
Hands, rest, heat
Knead
Mix 4–5 minutes until smooth-ish. No windowpane required.
Rest
30-minute rest after mixing, then into an oiled pan. For this batch: about 30 min.
Rise / bulk
First rise 60–90 minutes until puffy. Cold overnight in the pan is even better. For this batch: about 1h 5m.
Proof
Dimple with oily fingers, rest 30–45 minutes until the dimples stay. For this batch: about 35 min.
Bake
450°F 20–28 minutes until the top is deep gold and the bottom crisp. For this batch: about 24 min.
Oil is baker's percent of flour. Sprinkle rosemary and flaky salt after dimpling.
Method
- Mix flour, water, yeast, and salt. Add most of the oil last.
- Rest 30 minutes, fold once in the bowl.
- Oil a sheet pan generously. Stretch the dough toward the corners.
- Rise until billowy. Dimple, drizzle remaining oil, add toppings.
- Proof 30–45 minutes. Bake on the lower-middle rack.
- Cool 10 minutes in the pan, then onto a rack so the bottom stays crisp.
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