Thin Crispy Focaccia
User Reviews
4.7
102 reviews
Excellent
Thin Crispy Focaccia
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Thin Crispy Focaccia, an easy, crunchy Italian recipe, sprinkle it with your favorite seasonings. A perfect accompaniment to soup, stews.
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Ingredients
- 1¼ cups all purpose flour (150 grams)
- ⅓ cup semolina flour ** (50 grams)
- 2 tablespoons olive oil
- ¼-½ teaspoon salt
- ¼ cup + 3 tablespoons water (96 1/4 grams)
**This is a high durum wheat which is ground into flour very high gluten content which makes it perfect for breads and pasta. If you can' find semolina then you can substitute with regular flour (all-purpose).
Instructions
- In a medium bowl whisk together the flours and salt, then add oil and water, combine until almost united then move to a lightly floured flat surface and knead for approximately 10 minutes, until smooth, form into a ball, cover with plastic bowl and let sit 30 minutes.
- Pre-heat oven to 450F/ 225C. Lightly grease or line with parchment paper 2 large pizza pans.
- Divide dough into 5 - 6 balls, using your fingers (or rolling pin) form balls into round thin flat circles, (keep extra dough balls covered while forming one ball at a time). Place on pizza pan and brush circles well with olive oil and sprinkle with Italian seasoning, oregano, basil, freshly grated Parmesan cheese, rosemary, coarse salt or a mixture. Bake for 10 minutes or until golden. Let cool or eat warm. Enjoy!
Notes
- For a crispy and light focaccia, a combination of all purpose and semolina flours is the best choice due to its higher protein content that forms a stronger gluten network, leading to a more structured and crispier crust. You can substitute bread flour or all purpose flour if you can’t find semolina flour.
- For a crispy and light focaccia, a combination of all purpose and semolina flours is the best choice due to its higher protein content that forms a stronger gluten network, leading to a more structured and crispier crust. You can substitute bread flour or all purpose flour if you can’t find semolina flour.
- I never have leftovers of my crispy focaccia but if you do, store in an airtight container at room temperature for 2 days.
- You can also freeze the bread, wrap the cooled focaccia tightly in plastic wrap and then in foil before freezing. It can last for up to 3 months in the freezer.
Nutrition Information
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Calories
206kcal
(10%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
6g
(9%)
Sodium
117mg
(5%)
Potassium
88mg
(3%)
Calcium
9mg
(1%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 5focaccia
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Sodium | 117mg | 5% |
| Potassium | 88mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
102 reviews
Excellent
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