Abe, the thing to remember, in a dough formula, is that the flour component is always 100%. Everything else is measured against that, by weight.
In other words, the total, in any formula, will always exceed 100%, sometimes dramatically so. F'rinstance, if the water in a particular formula is 65%, and the yeast .9%, and the olive oil 6.5%, and the salt 2% the total for that formula will be 174.4%
I mention this because many people are, apparently, confused by it. I just had a friend raise that very question. He was exasperated, and wondered how the total in a particular dough could be 282+%
In general, formulae aren't something the home baker need worry about, because their function is to help commercial bakers when multiplying.
F'rinstance, it's one thing for you to, say, double a recipe. In that olive bread, that means going from 20.25 ounces of flour to 40.5 and maintaining the relationship of the other ingredients. No big deal. But what if you were starting with a 50 lb bag of flour, and wanted to double that? How much water would you use? How much yeast? Etc.
Kokopuffs: All my references show ciabatta as a very slack dough, and the water usually extends well into the 80s. With foccacia it's usually in the mid- to high 70s, also a relatively slack dough.