There’s something magical about focaccia. Puffy, golden, slightly chewy, and loaded with olive oil—it’s like pizza’s fluffier, richer cousin. And when it’s baked on a Baking Steel, that bottom crust gets outrageously crisp. In this post, we’re breaking down our class formula step-by-step so you can recreate that bakery-style focaccia right at home.
This dough is 80% hydration, which means it’s very wet and sticky but that’s exactly what gives focaccia its signature airy crumb and crispy base. (You get the hydration percentage by dividing the water weight by the flour weight: 560g ÷ 700g = 0.8, or 80%.)
In this post, we’re breaking down our class formula step-by-step so you can recreate that bakery-style focaccia right at home.
Ingredients (for one half sheet pan or two quarter sheet pans):
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700g all-purpose or bread flour
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560g water (80%)
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14g salt
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2g active dry yeast
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Olive oil (for pan and topping)
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Flaky salt (for topping)
Step-by-Step Instructions:
1. Mix the Dough
Add flour, yeast, and salt into a large bowl. Whisk to combine. Pour in water and mix by hand until fully incorporated (about 3–4 minutes). The dough will be wet and sticky—perfect.
Note: This dough is extremely wet—that’s normal! Resist the urge to add more flour. The high hydration gives focaccia its signature open crumb and crispy bottom when baked on steel.
2. Bulk Ferment
Cover the bowl and let the dough ferment at room temperature for a full 24 hours. It will become very bubbly, pillowy, and roughly doubled in size exactly what you want.
Option: After the 24‑hour room‑temp ferment, you can chill the dough in the fridge for 1–2 days for even deeper flavor before finishing.
3. Gather & Shape
Lightly wet your hands and perform 3–4 gentle stretch‑and‑folds right in the bowl, pulling each side of the dough up and over itself to create surface tension. This tightens the dough into one smooth ball. Rest 15 minutes.
4. Pan & Proof
Generously oil a half sheet pan. Transfer the dough ball to the pan and gently stretch it toward the corners. Cover and let it proof at room temp for 3–4 hours, or until it relaxes, fills the pan, and displays visible bubbles.
5. Preheat Your Oven
Place your Baking Steel on the middle rack and preheat to 450°F for at least 45 minutes.
6. Top and Bake
Drizzle the dough generously with olive oil and dimple the surface with your fingers. Add optional toppings like rosemary, sliced tomatoes, or olives hold the flaky salt for now.
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Initial bake – 5 minutes: Place the pan directly on the pre‑heated Baking Steel and bake for 5 minutes.
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Add flaky salt & continue baking – 15 minutes: Quickly sprinkle the flaky salt, rotate the pan, and return it to the oven; bake for 15 minutes.
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Main bake – 15 minutes: Continue baking for another 15 minutes.
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Olive‑oil finish: Remove the pan again, drizzle (or brush) a final layer of olive oil over the top, and pop it back in for 5 more minutes until the crust is deep golden and the edges are sizzling.
Total bake time: ~25 minutes (adjust a couple of minutes either way for your oven).
7. Finish and Serve
Let cool slightly. Lift out of the pan, slice, and serve warm. Or let it cool completely and use it for epic sandwiches.
Tips for Focaccia Greatness:
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Add flaky salt after 5 minutes of baking so it stays crisp and beautifully visible.
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Finish with a fresh olive‑oil drizzle for the final 5 minutes to boost flavor and give the top a glossy sheen.
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Don’t skimp on olive oil it helps fry the bottom for max crisp.
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Let the dough ferment overnight. The flavor gets way better.
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Press lightly when dimpling so you don’t deflate it.
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