The quick and easy high hydration focaccia is perfect to enjoy with cheese, vegetables, cured meats, or on its own, freshly baked and warm. The recipe I am sharing is quick and also simple to make, great for those who want to enjoy a fragrant and delicious homemade focaccia with less rising time and effort!
In fact, it is prepared without kneading, just mix all the ingredients in a bowl, let it rise for a couple of hours, and do some folds to ensure perfect air pockets. Once baked, the result will be wonderful, soft inside and crispy on the surface. Did I intrigue you? Let’s prepare it together!
See you soon, Susy
Also try:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 388.04 (Kcal)
- Carbohydrates 69.86 (g) of which sugars 2.08 (g)
- Proteins 13.68 (g)
- Fat 6.31 (g) of which saturated 0.73 (g)of which unsaturated 0.00 (g)
- Fibers 2.41 (g)
- Sodium 1,070.20 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for High Hydration Focaccia
- 2 1/2 cups Manitoba flour
- 3/4 cup all-purpose flour
- 1 1/3 cups water
- 1 packet instant yeast
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
- 0.35 oz salt
- to taste extra virgin olive oil
- to taste salt
- to taste rosemary
Tools
- Bowl
- Spatula
- Baking sheet
How to Prepare High Hydration Focaccia
The process is really very easy and quick. In a large bowl, pour the flour into a mound, add the sugar and instant yeast, and mix the ingredients with a spatula. Start pouring the water in a thin stream and continue mixing, then add the extra virgin olive oil and finally the salt. Continue mixing with the spatula to make the mixture homogeneous, cover with plastic wrap, and let it rise until doubled.
Once risen, turn the dough out onto a lightly floured work surface and make 4/5 folds to get a well-aerated focaccia. Then place the dough on a baking sheet greased with extra virgin olive oil, spread it with your fingertips dipped in a little water, and season with oil, salt, and rosemary sprigs. Let it rise for another 45 minutes.
Preheat the oven and bake in fan mode at 450°F for about 30/35 minutes. Let it cool down a bit, and then I recommend enjoying it warm; it’s delicious.
