An airy, open-crumb flatbread that relies on hydration and time rather than mechanical kneading.

Yield: 1 Half Sheet Pan (13”x18”) | Prep: 30 min | Inactive: 18–24 hr | Cook: 22–25 min | Total: ~20–26 hr

Headnote

The hallmark of this bread is its 85% hydration level (85g water for every 100g flour). At this saturation point, standard kneading is impossible. Instead, we use time and gravity to organize the gluten network. By handling the dough gently, we preserve the gas bubbles created by fermentation, resulting in the signature “open crumb” structure. Teaching Idea: The Coil Fold. In high-hydration doughs, we do not “punch down.” We lift and fold the dough over itself to align gluten strands without degassing the structure.

Ingredients

The Dough

500 g (3 ¾ cups) Bread Flour (12.7% protein or higher)
425 g (1 ¾ cups + 1 tbsp) Water (85°F/29°C)
10 g (2 tsp) Diamond Crystal Kosher Salt
3 g (1 tsp) Instant Yeast
15 g (1 tbsp) Extra Virgin Olive Oil (for the mix)

The Pan & Finish

40 g (3 tbsp) Extra Virgin Olive Oil (for the pan)
5 g (1 tsp) Flaky Sea Salt (Maldon)
Optional: Fresh Rosemary or Cherry Tomatoes

Mise en Place

Calibrate Water: Ensure your water is between 80°F–85°F (26°C–29°C) to encourage yeast activity.
Prepare the Vessel: Generously oil a square, high-walled container (Cambro or Pyrex) for the bulk fermentation.
Clear the Bench: You will need a clean surface for the folding process, though most work happens in the bowl.
Time Management: This recipe requires an overnight cold ferment. Plan to start the dough the day before you intend to bake.

Method

Phase 1: The Autolyse (Hydration) In a large mixing bowl, combine the Bread Flour and Water. Mix by hand or with a Danish dough whisk until no dry flour remains. It will look shaggy and wet. Cover and rest for 30 minutes.

Why: This rest allows the flour proteins (gliadin and glutenin) to fully absorb the water and begin bonding into gluten chains before we add the inhibitors (salt/oil).

Phase 2: Incorporation Sprinkle the Instant Yeast and Diamond Crystal Kosher Salt over the dough. Add the 15 g of Olive Oil. Wet your hand and squeeze the dough through your fingers (the “pincage” method) to incorporate the ingredients. Continue squeezing and folding for 2–3 minutes until the oil is absorbed and the dough tightens slightly.

Phase 3: Bulk Fermentation (The Coil Folds) Transfer the dough to your oiled container. Cover and let rest at room temperature. You will perform 3 sets of Coil Folds spaced 30 minutes apart.

Fold 1 (30 min mark): With wet hands, reach under the center of the dough, lift it up until one end releases from the container, and fold it under itself. Rotate the container 90 degrees and repeat on all four sides.
Fold 2 (60 min mark): Repeat the coil fold. The dough should feel smoother and stronger.
Fold 3 (90 min mark): Repeat the coil fold. The dough should be glossy, hold its shape, and show large air bubbles.
Why: Folding aligns the gluten vertically and horizontally, creating a “scaffold” that can hold heavy hydration.

Phase 4: Cold Retard After the third fold, cover the container tightly and place it in the refrigerator for 12 to 24 hours.

Why: Cold fermentation slows yeast activity, allowing bacteria to develop complex organic acids (flavor) while the gluten structure relaxes.

Phase 5: The Proof Remove the dough from the fridge. Pour the 40 g of Olive Oil into your baking pan. Gently tip the cold dough into the pan. Do not stretch it yet. Turn the dough over so it is coated in oil. Cover with an inverted sheet pan or plastic and let rest at room temperature for 2 to 3 hours.

Sensory Cue: The dough is ready when it has filled the pan (or is easily stretchable to the corners) and is jiggly, full of gas, and bubbly.

Phase 6: The Dimple & Bake Preheat oven to 450°F/230°C. Uncover the dough. Drizzle with a little more oil if dry. Using all ten fingers, press straight down into the dough to create deep dimples. Press all the way to the metal of the pan.

Why: Dimpling “staples” the dough to the pan, preventing it from puffing up into a giant pita balloon. It also creates wells for the olive oil to pool and fry the dough.

Sprinkle with Flaky Sea Salt and toppings (if using). Bake for 22–25 minutes, rotating halfway through, until the top is deep golden brown and the bottom is crispy. Immediately transfer to a wire rack to cool.

Chef’s Notes

Flour Strength: High-protein bread flour is non-negotiable here. All-purpose flour cannot hold 85% water and will result in a flat, dense soup.
The Brine Trick: For an even saltier, crispier crust, dissolve 5g salt in 20g water and pour this brine over the dough right before dimpling (Salamoia).
Storage: Focaccia goes stale quickly due to the high surface area. Eat within 6 hours or freeze immediately.

Glossary

Hydration: The total water content of the dough, typically expressed as a percentage of flour weight, significantly impacts dough structure and extensibility.
Pincage: A delicate hand-mixing technique used in high-hydration doughs to gently incorporate ingredients without developing excessive gluten strength.
Coil Fold: A specific folding technique employed in high-hydration doughs to align gluten strands and build strength without degassing the dough.
Retard: A controlled period of cold fermentation, typically in a refrigerator, that slows down enzymatic activity and develops flavor complexity.
Dimple: A technique used during shaping to create structural support and prevent excessive oven spring in high-hydration doughs.
Glutenin: A key protein found in wheat flour that contributes to dough elasticity and extensibility.
Gliadin: Another key protein found in wheat flour that, when combined with glutenin, forms gluten, the protein network responsible for dough structure.