Hi Johan! With 340 grams of water and 482 grams of flour, this dough comes out to 70% hydration, which is fairly wet for folks who are primarily used to making sandwich loaves. Add to this 50 grams of olive oil, and that also has a significant impact on the texture of the dough. If you're a very experienced baker who is accustomed to dealing with 80% hydration or more, you may find that this dough feels quite dry compared with what you're working with. But it will certainly feel sticky to the type of beginners who usually read these articles for help making recipes like this for the first time. Happy baking! 

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