Ingredient

Water

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The most overlooked ingredient — its amount sets the crumb, and its temperature sets the clock.

By FocacciaRecipe editorial · Updated 2026-07-08

Quick answer

Water is where focaccia’s open crumb comes from — most recipes run 75–85% hydration (750–850 g water per 1000 g flour). Its temperature controls fermentation speed: aim for lukewarm (around 30–35°C) to start, never hot enough to harm the yeast (above ~50°C). Ordinary drinkable tap water is fine.

Hydration sets the crumb

The proportion of water to flour — hydration — is the single biggest lever on focaccia texture. High hydration (75–85%) gives the wet, slack dough that bakes into a light, open, holey crumb; lower hydration gives a tighter, more bread-like result. This is why focaccia dough is meant to be sticky and hard to handle: that wetness is the whole point.

Because it is a ratio, weigh both flour and water. A cup of water is 236 g and a cup of flour varies wildly, so volume measuring quietly throws hydration off and is a common cause of dense or soupy dough.

Temperature sets the clock

Water temperature is the easiest way to control dough temperature, which controls how fast it ferments. Lukewarm water (about 30–35°C) gives a lively, predictable rise. Cold water slows everything down — useful in a hot kitchen or for a long ferment. Water hotter than about 50°C starts killing yeast, and is a frequent reason a dough never rises.

If you have no thermometer, lukewarm water feels neutral to slightly cool on the inside of your wrist — never warm. In summer, deliberately using cooler water keeps a dough from over-proofing too fast.

Does water quality matter?

For almost everyone, ordinary drinkable tap water makes excellent focaccia — this is not an ingredient you need to buy. Very heavily chlorinated water can theoretically slow a sourdough starter; if you notice that, letting tap water sit out for an hour or using filtered water solves it. Extremely hard or softened water is rarely a practical problem for focaccia.

There is no need for bottled or special water. Spend your attention on weighing accurately and getting the temperature right, which matter far more.

Where to buy it

No purchase needed — drinkable tap water is ideal. If your tap water is very heavily chlorinated and you bake sourdough, let it stand an hour or use a simple filter. Bottled water offers no real benefit for focaccia.

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Frequently asked

What hydration should focaccia be?: Most focaccia is 75–85% hydration — 750–850 g of water per 1000 g of flour. Higher hydration gives a more open, tender crumb; lower gives a tighter one.
What temperature should the water be?: Lukewarm, around 30–35°C, for a lively rise. Use cooler water to slow fermentation in a hot kitchen. Above roughly 50°C the heat harms the yeast.
Do I need filtered or bottled water for focaccia?: No. Drinkable tap water is fine. Only very heavily chlorinated water might slow a sourdough starter, in which case letting it stand or filtering it is enough.

Sources & notes: Hydration and temperature ranges are standard bread-baking practice.