The Secret Hydration Ratio for Soft, Chewy Focaccia – A Home Baker’s Guide

Ever pulled a focaccia out of the oven and thought, “I wish this was a little softer, a little more chew”? I’ve been there. At Focaccia Flourish we spend a lot of time tweaking the dough, and the one number that makes the biggest difference is the hydration ratio. Let’s break it down together, no lab coat required.

Why Hydration Matters

The science in plain English

Hydration is simply the amount of water you add compared to the weight of the flour. If you use 500 g of flour and 350 g of water, that’s a 70 % hydration dough. Higher hydration means more water, which does two things:

Gluten development – Water lets the gluten strands stretch and align, creating that satisfying chew.
Open crumb – More water creates steam during baking, puffing up the interior and giving you those airy pockets that make focaccia so inviting.

Too little water and the dough feels stiff, the crumb stays tight, and the crust can turn crunchy instead of tender. Too much water and the dough becomes a sticky mess that’s hard to shape. The sweet spot for a classic, soft‑chewy focaccia sits between 70 % and 80 % hydration.

Finding the Sweet Spot – 70% to 80%

How to calculate

Grab a kitchen scale. It’s the easiest way to stay consistent. Write down the weight of your flour, then multiply by the desired hydration percentage.

Flour weight (g) × 0.75 = Water weight (g) for 75% hydration

For example, if you start with 600 g of flour and want a 75 % dough:

600 × 0.75 = 450 g water

That’s all there is to it. The numbers are exact, the process is simple, and you’ll see the difference the moment you start mixing.

Practical Tips for Home Bakers

Adjusting flour types

All‑purpose flour works fine, but if you can get a blend that includes a bit of bread flour, you’ll have more protein for gluten. The higher the protein, the easier the dough handles higher hydration. A mix of 70 % all‑purpose and 30 % bread flour is a good compromise for a home kitchen.

Managing dough during rise

High‑hydration dough is wetter, so it likes a little extra care:

Autolyse – Let the flour and water sit for 20‑30 minutes before adding salt and yeast. This gives the gluten a head start and reduces mixing time.
Stretch and fold – Instead of a long knead, perform a series of gentle stretch‑and‑folds every 30 minutes during the first rise. Three to four folds are enough to build structure without over‑working the dough.
Use a well‑oiled pan – A generous coating of olive oil prevents the sticky dough from clinging to the pan and adds flavor to the crust.

Controlling the oven

A hot oven (around 220 °C / 425 °F) with a steam burst in the first 5‑10 minutes gives the dough a rapid rise, creating those characteristic dimples and a soft interior. If your oven doesn’t have a steam function, toss a few ice cubes onto a hot baking stone or place a shallow pan of water on the lower rack.

A Simple Recipe Using the Right Ratio

Below is a no‑fuss focaccia recipe that hits a 75 % hydration target. It’s perfect for a weekend bake and works with the tools most home bakers already have.

Ingredients

600 g all‑purpose flour (or 420 g AP + 180 g bread flour)
450 g water, lukewarm
10 g instant yeast
12 g salt
50 g extra‑virgin olive oil, plus extra for the pan and finishing drizzle
Fresh rosemary, sea salt, and sliced olives for topping (optional)

Steps

Autolyse – In a large bowl combine flour and water. Stir until no dry spots remain. Cover and let rest 25 minutes.
Mix – Sprinkle yeast over the dough, add the salt and 30 g of the olive oil. Mix by hand or with a stand mixer on low speed until the dough comes together and looks slightly tacky.
First rise – Cover the bowl with a damp towel. Every 30 minutes, perform a stretch‑and‑fold: pull a portion of the dough up, then fold it over the rest. Do this four times over the next 2 hours, or until the dough has roughly doubled in size.
Shape – Generously oil a 30 × 40 cm (12 × 16 in) baking sheet. Dump the dough onto the sheet, spreading it gently with wet hands to fill the corners. Drizzle the remaining 20 g olive oil over the top and press dimples with your fingertips.
Second rise – Let the dough rest for 30 minutes while the oven preheats to 220 °C (425 °F).
Bake – Place the pan in the oven, add a tray of water to the bottom rack for steam, and bake for 20‑25 minutes, until the crust is golden and the interior sounds hollow when tapped.
Finish – Remove from the oven, sprinkle fresh rosemary, flaky sea salt, and olives if you like. Let it cool a few minutes, then slice and serve warm.

What to expect

With a 75 % hydration dough, the focaccia should have a tender, slightly chewy crumb and a crisp yet buttery crust. The olive oil in the pan creates little pockets of flavor that make each bite feel indulgent.

Wrap‑up

At Focaccia Flourish we love turning a handful of ingredients into something comforting and delicious. The hydration ratio is the quiet hero behind a perfect focaccia—once you get it right, the rest of the process falls into place. Grab a scale, measure your water, and give the 70‑80 % range a try. Your next focaccia will be softer, chewier, and more rewarding than ever before.

Happy baking, and see you in the kitchen!

— Marco Bellini, founder of Focaccia Flourish