CookingwithUri

If your focaccia isn’t this fluffy, hydration might be the issue! This dough was made with 80% hydration, meaning for every 100g of flour, I used 80g of water. High hydration is key for a soft, airy crumb and that signature crispy crust. The dough will feel wet and sticky, but that’s exactly what gives it that incredible texture. Let it rest properly, handle it gently, and you’ll get the most pillowy focaccia ever. Try it out and let me know how it goes! #focaccia #baking

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