Thin Crispy Focaccia
User Reviews
4.7
Thin Crispy Focaccia
Description
Thin Crispy Focaccia combines all-purpose flour and semolina flour for improved gluten development, which supports a crispy texture. Olive oil and salt are incorporated, and the dough is kneaded until smooth before resting to relax the gluten. Divided into small balls, the dough is stretched thin, placed on greased pizza pans, brushed with olive oil, and sprinkled with Italian herbs, Parmesan, rosemary, and coarse salt before baking at 450°F until golden brown.
The result is a focaccia with a crisp exterior and tender crumb inside, enhanced by aromatic herbs and cheese. The addition of semolina provides a slight crunch and richer flavor compared to using all-purpose flour alone.
This focaccia pairs well with soups, salads, or as a snack. The thin, crispy form makes it an easy finger food. For storage, keep in airtight containers at room temperature for a couple of days or freeze wrapped well for longer preservation.
Ingredients
- 1¼ cups all-purpose flour 150 grams
- ⅓ cup semolina flour 50 grams
- 2 tablespoons olive oil
- ¼-½ teaspoon salt
- ¼ cup water 96 1/4 grams, 3 tablespoons
**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
- Semolina flour improves the crust’s gluten structure for a crispier focaccia; bread or all-purpose flour can be used as substitutes.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Freeze wrapped focaccia tightly in plastic wrap and foil to keep for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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