Focaccia con impasto ad alta idratazione 
High-Hydration Focaccia
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.
High-Hydration Focaccia
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.
Cooking Instructions
- 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.
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