Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Focaccia con impasto ad alta idratazione

High-Hydration Focaccia

Name: High-Hydration Focaccia
Ingredients: 2 2/3 cups all-purpose flour (about 350 grams); 1 cup plus 1 tablespoon water, room temperature (about 250 grams); 1 teaspoon sugar; 1 tablespoon salt (about 15 grams); 2 heaping tablespoons instant potato flakes; Half a packet (or half a cube) of active dry yeast; Extra-virgin olive oil, cherry tomatoes, oregano; Tomato puree (optional)

Nico Acquaviva @cook_nicoacquaviva

Martina Franca

This is an easy and quick recipe with guaranteed results. Once you make the dough, it rises and spreads itself evenly in the pan—no extra work needed. I highly recommend it. P.S. Instead of potato flakes, you can use one boiled and mashed potato.

Nico Acquaviva @cook_nicoacquaviva

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Ingredients

2 2/3 cupsall-purpose flour (about 350 grams)
1 cupplus 1 tablespoon water, room temperature (about 250 grams)
1 teaspoonsugar
1 tablespoonsalt (about 15 grams)
2heaping tablespoons instant potato flakes
Halfa packet (or half a cube) of active dry yeast
Extra-virgin olive oil, cherry tomatoes, oregano
Tomato puree (optional)

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Steps

1

Place the potato flakes in a bowl and cover with water to rehydrate them. Do this at least 30 minutes ahead.
2

In a stand mixer or a large bowl, combine the flour, water, sugar, yeast, and rehydrated potato flakes. Start mixing, then add the salt and one tablespoon of olive oil last.
3

Knead for at least 10 minutes. The dough will be very soft and sticky—that’s perfect.
4

Generously oil a baking pan (I used a 12 x 16 inch pan) and pour the dough directly into it. Don’t spread it out. Cover with plastic wrap and let it rise in a draft-free place; I usually put it in the oven with the light on (oven turned off).
5

After a couple of hours, the dough will have spread evenly in the pan. Carefully remove the plastic wrap.
6

Arrange the halved cherry tomatoes over the surface, pressing them in gently. Sprinkle with oregano and drizzle lightly with olive oil.
7

After another 30 minutes or so, bake at 430°F (220°C) on the lowest rack of the oven (not directly on the bottom) for 6–7 minutes, then lower to 400°F (200°C) and continue baking until fully cooked—at least 30 minutes (baking time may vary by oven). For an extra-crispy base, bake a few minutes longer; the top will stay soft.
8

For a 'Margherita' version, add mozzarella or fresh cheese 5 minutes before the end of baking.