Secret to Bakery-Style Focaccia: 90% Hydration Dough (Easy Method!)

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Get ready for the softest, airiest, and most delicious focaccia you've ever made at home! This recipe uses a high-hydration (90%) dough that results in incredible "big bubbles" with a perfect crispy crust and a tender, moist interior. The best part? It's a no-knead method, relying on simple stretch-and-fold and coil-and-fold techniques, making it surprisingly easy for anyone to master. Time does most of the work, so you can enjoy gourmet bread with minimal effort. Add your favorite toppings and prepare for a taste sensation! 👇 Don't forget to hit the LIKE button and SUBSCRIBE for more amazing, simple recipes! https://www.youtube.com/@proofpointbaking?sub_confirmation=1 INGREDIENTS 1 tablespoon (7g) active dry yeast 1/2 tablespoon (6g) granulated sugar 1 cup (240ml) Warm Water (lukewarm, around 100°F/40°C) 4 cups (500 g) Bread Flour 2 teaspoons (12g) Salt 200 ml of cold water 1/2 tablespoon (7g) Extra Virgin olive oil (plus more for the pan and topping) Toppings: tomato sauce, olives, fresh rosemary and Flaky sea salt INSTRUCTIONS Day 1: Mixing & Bulk Fermentation 1) Activate the yeast: In a separate small bowl, mix the warm water, yeast and sugar. Let it sit for 10 minutes until it becomes foamy, indicating the yeast is active. 2) Combine Ingredients: In a large bowl, add the flour and fine sea salt, the activated yeast mixture and oil. Mix with a spoon or a spatula until a shaggy, wet dough forms and all the flour is moistened. No intense kneading is needed at this stage. 3) Autolyse (Rest): Cover the bowl and let the dough rest for 30-45 minutes to let the flour fully hydrate. 4) Stretch & Folds: With wet hands, perform the first set of stretches and folds. Grab one side of the dough, lift it up gently, and fold it over the center. Rotate the bowl 90 degrees and repeat three more times. This is one round. 5) Repeat Folds: Cover the dough and let it rest for 15-30 minutes. Repeat the stretch and fold process 3-4 more times, every 30 minutes. The dough will become smoother and stronger with each set. 6) Cold Ferment: Cover the bowl tightly with plastic wrap or a lid and place it in the fridge for at least 12 hours, and up to 48 hours, for a long, flavor-developing fermentation. Day 2: Proofing & Baking 1) Prepare Pan: Generously coat a 9x13 inch baking pan (or similar size) with 3-4 tbsp of olive oil, making sure the sides are covered. 2) Transfer Dough: Gently turn the cold, sticky dough into the prepared pan. Flip the dough over once so it is coated in oil. 3) Gentle Stretching & Proofing: Gently press and stretch the dough, it’s okay if it doesn’t fit the corners of the pan. Cover and place in a warm spot to come to room temperature and proof until it's bubbly and nearly doubled in size (1-3 hours, depending on room temp). 4) Preheat Oven: When the dough is nearly proofed, preheat your oven to 500°F (260°C) with a metal pan on the lower rack. 5) Dimple & Top: Drizzle the top of the dough with more olive oil. Dip your fingers in the oil and gently dimple the dough all over, pressing down and stretching to fit the corners of the pan to create the classic focaccia look. Add your desired toppings and a final sprinkle of flaky sea salt. 6) Bake: Lower temperature to 450°F (232°C) and bake for 20-25 minutes, or until golden brown on top and the bottom is crispy. 7) Cool: Remove from the oven and transfer immediately to a wire cooling rack for at least 10-15 minutes before slicing and serving. This keeps the bottom crust from getting soggy. Enjoy your delicious, homemade focaccia! Let me know what toppings you try in the comments below! 🥖🍅🌿 #Focaccia #FocacciaBread #NoKneadFocaccia #HighHydration #90hydration #NoKneadBread #BakingRecipe #BakingTips #HomemadeBread #ItalianFood #EasyRecipe #BigBubbles #BreadMaking #HomeBaking #FoodWishes #ArtisanBread Timestamps: 0:00 - Intro & The Amazing Result 0:25 - Mixing the Dough (No Knead!) 4:19 - First Rise & Folds 7:32 - Prepping the Pan with Olive Oil 8:59 - Dimpling & Topping the Dough 10:11 - Baking & The Golden Crust 10:38 - The final reveal