Focaccia

100 flour : 75 water : 6 olive oil : 2.5 salt : 1 yeast

by weight

flour 100%

water high hydration for open crumb 75%

olive oil plus more for pan and top 6%

salt 2.5%

yeast 1%

Tips

Generous olive oil in pan and on top
Dimple with wet fingers before baking
High hydration = more holes in crumb
Top with flaky salt, rosemary, or olives

Sources

Serious Eats (article)