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Thin Crispy Focaccia

Flavorful with a thin and crispy texture, this Thin Crispy Focaccia is a no yeast authentic Italian bread ready in only 30 minutes. Crunchy and topped with fragrant olive oil, aromatic herbs or  savory cheese it’s the perfect standalone snack or accompaniment to soups, stews or cheese boards. 

Four focaccia on brown paper.


 

While I love a piece of classic focaccia, this thin crispy focaccia is one of my favorites! When I make it for the family it disappears before the main dish even appears and guests seem to talk about it for days. It’s that good!

I used to purchase “Sciacchiatine Croccanti” as it’s known in Italy at my local bakery. Then my friend’s mother gave me this simple yeast free recipe for the flatbread. It’s rustic with the perfect crispy, crunchy texture and so easy to make although it does require some resting time. 

In the past when family from Toronto would visit they would purchase packages of these focaccia crisps to take home. Now they can easily make them at home in their own kitchen!

Why You’ll Love This Recipe

  • Delightful: This fresh Italian traditional flat bread is addicting in a good way! You might just want to make a double batch of this flavorful bread crisps to ensure you have enough as it’s the perfect accompaniment to any meal. 
  • Easy to make: With the absence of yeast, you can start to make this an hour before your dinner and it will be ready in time!
  • Versatile: Top it how you like with olive oil, herbs, cheese or a combination! Serve it as a starter with garlic aioli or on an antipasto board or try it with your favorite soup or stew. 
  • Restaurant quality: This is the same crispy flatbread that fine Italian restaurants and trattorias typically offer at the start of a meal. 

Ingredients and Notes

Only four ingredients plus water are needed for this easy crisp flatbread! It’s the easiest homemade bread which is the beauty of this recipe. 

  • All purpose flour: This adds structure to the focaccia. 
  • Semolina flour: This is a high durum wheat which is ground into flour. It has a very high gluten content of 12-13% which makes it perfect for breads and pasta. If you can’t find semolina, which is common at an Italian market, then you can substitute with plain flour. Bread flour or pizza flour would also be good choices as they are also high in protein. 
  • Olive oil: Extra virgin olive oil adds rich flavor and the distinctive focaccia taste. 
  • Salt: To enhance the flavors of all other ingredients in this Italian focaccia recipe.
  • Water: Room temperature water to add moisture and bring the dough together. 
  • Toppings: Italian seasoning, oregano, basil, freshly grated Parmesan cheese, fresh or dried rosemary and coarse or flaky salt. For a vegan version, omit the cheese. 
Ingredients for the recipe.

How to Make Thin Crispy Focaccia

In a medium bowl whisk together the flours and salt.

Whisking the dry ingredients in a silver bowl.

Add the oil and water and combine until a dough is formed. 

Adding the water and oil and combining with a fork.

Move focaccia dough to a lightly floured surface and knead. The dough should form into a smooth ball. Cover dough with plastic wrap and let rest for 30 minutes.

The dough formed into a ball.

Remove plastic wrap and divide dough into 5-6 balls of dough then using your fingers or a rolling pin flatten the dough into round, thin flat circles. 

The dough formed into 6 small circles.

Place the thin focaccia dough onto the prepared pizza pan and brush with olive oil and sprinkle with Italian seasoning, oregano, basil, freshly grated Parmesan cheese, rosemary, coarse salt or a mixture. 

Spices and cheese on the focaccia dough.

Bake until golden brown. Serve warm or cool to room temperature. 

Focaccia baked on the pan.

What is the difference between focaccia and schiacciata?

While both are Italian flatbread, a classic focaccia is taller and puffier. Tuscan schiacciata is more thin, crunchy and chewy but depending on the region in Italy it may still be called focaccia or sciacchiatine croccanti like this recipe! 

Is focaccia supposed to be thick or thin?

Both! Throughout Italy you will find many variations of focaccia! Some will have a medium thickness and softness to them while others will be thinner and crispier. You may even find some that are thick and soft! No matter what, I think you will agree after one taste that focaccia is a special bread with a unique and delicious taste and texture. 

Focaccia on the pan and one cut.

Expert Tips

  • Resting your dough allows flour to absorb the water and allows the gluten that was formed during kneading to relax. You will be able to shape the dough more easily after it rests. 
  • You may need extra flour for kneading even though this focaccia is yeast free and not a sticky dough that is wet like traditional foccacia. 
  • Leave dough covered while shaping your thin focaccia. This protects the dough from drying out. 
  • While shaping the dough, it may help to grease your hands to prevent sticking.
  • Don’t worry about perfect circles! This is a rustic Italian bread and part of the charm of this focaccia bread recipe are the imperfect shapes. 
  • If you aren’t getting a crisp enough bottom crust with a regular pizza pan, try a pizza stone as it will hold heat better and result in a crispier flatbread. 
  • Line your pan with parchment paper if you are worried about sticking.

Recipe FAQs

What else can I add to the top of this thin crispy focaccia recipe?

While I love dried herbs and Parmesan, you can try sun dried tomatoes and olives instead or in combination with the herbs and Parmesan. If you prefer fresh herbs, try fresh rosemary sprigs on top of the dough for a rosemary focaccia. 

What to serve with this focaccia? 

I make this focaccia often because it goes well with so many main dishes, but I especially love it with a bowl of comforting soup, it’s the best accompaniment in my opinion! A few favorites to serve include minestrone soup and this hearty chickpea soup recipe.

Why isn’t my focaccia crispy?

If you forgot to preheat your oven and it was not hot enough, your thin focaccia may not get crispy.

What type of flour is best for thin crispy focaccia?

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.

How to store leftover crispy focaccia?

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.

The bread stacked on a black plate with one broken into pieces.

Crunchy, crispy and the perfect accompaniment to a comforting bowl of Soup or Stew. Although my family always eats it before I can get the soup or stew on the table! Buon Appetito!

Four focaccia on brown paper.

Thin Crispy Focaccia

Rosemary Molloy
Thin Crispy Focaccia, an easy, crunchy Italian recipe, sprinkle it with your favorite seasonings. A perfect accompaniment to soup, stews.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course antipasto
Cuisine Italian
Servings 5 focaccia
Calories 206 kcal

Ingredients
  

  • cups all purpose flour (150 grams)
  • 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.
    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

    Calories: 206kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Sodium: 117mg | Potassium: 88mg | Calcium: 9mg | Iron: 1.9mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Republished from October 2015

    62 Comments

    1. 5 stars
      the 2 pizza pans confused me so I had them rolled out for 3 to fit each pan (printed recipe so didn’t have pics to guide me)… oh my.. no bubbles but took the whole 10 minutes to get slightly brown… probably my oven… so easy to do I will keep at this one..

    2. 5 stars
      I made your rosemary and sea salt foccacia recipe and it turned out really well, everyone loved it.
      So today I made the thin and crispy one . It looked pretty much like the ones in the photos. It bubbled up well and was very crispy and will use with dips later on. The only thing I felt was it needed a bit more salt in the dough mix, possibly because I used kosher salt so next time I make it will add at least half a teaspoon if not a whole one.
      I topped with fresh rosemary and garlic seasalt on 3 of them and parmesan with rosemary and garlic seasalt (we buy Cornish infused seasalt, they make a chilli one too) will try the chilli next time or maybe sprinkle a few chilli flakes on a couple.

      1. Hi Moira, thanks so much, so glad you enjoyed both the focaccia recipes. I will make a note of the salt. Thanks. Take care and have a great week!

    3. I am very new to cooking.
      Is it ok if I leave out the Semolina?
      What is the purpose of the Semolina?

      Thank you

      1. Hi Garth, yes you can use substitute the semolina with all purpose or bread flour. The semolina helps to make it crispier and crunchier. Take care!

    4. Hi,

      Dying to try this for a pizza crust. My husband and I had cracker crust pizza in Pienza and its ALL he talks about lol. Any suggestions for putting it together for optimal crunchiness? Bake off the crust first then add the toppings? ill no doubt try it both ways…..

      1. Hi Christine, that’s a very interesting idea to use this as a pizza crust. I would roll it really thin then bake it for 5 minutes then add the toppings and bake for another 5-10 minutes. Let me know how it goes. Take care.

    5. 5 stars
      I cant wait to try some of these amazing recipes I have been looking for a bannock recipe for a long time and the yogurt cake sounds wonderful and the thin crispy focaccia Cant wait to try them all

    6. My first recipe from here! I just tried with flour only – I had to add more water and oil because the dough wouldn’t come together. I had to knead quite a bit. But maybe I didn’t use Semolina but mine lacked the light airy texture. Felt dense like Saltine cracker. I also learned that it really bubbles if it’s really thinly rolled out. 🙁 Will try again when I get Semolina.

      1. Hi HJ it should be rolled thinly and have bubbles and be crispy, if you want the traditional focaccia try this one, https://anitalianinmykitchen.com/easy-focaccia/. Let me know.

    7. 5 stars
      Absolutely divine! Wish you could see our glorious bubbles and crisp focaccia! Thank you so much for the wonderful recipe! My brother and I are in lockdown together and we make this once a week!

    8. Hi, Thank you for the recipe. This is the first thing I buy whenever I go to Firenze!! In Piazza dei Ciompi there is a wonderful panificio.

      What type of flour do you use for this – bread flour, all purpose, Italian 0 or 00? I am in US but can access any type of Italian flour in our Italian markets here.

      1. I have been using Canadian Bread Flour (14% protein) or Canadian All-Purpose (12-13% protein). Both should be similar to Manitoba Flour. In the States however, King Arthur Bread Flour has around 12-13%!

    9. Thank you for the simple and delicious focaccia recipe. I have only started to bake during lockdown. I made focaccia today using this recipe and my family loved it with pasta.

    10. Followed the recipe and used semolina as required. Did knead in Kitchen Aid mixer. Did not bubble at all. Just got a flat cracker. Any thoughts?

    11. 5 stars
      Thank you for the recipe, it is great! I have made it several times, the last one with a variation. I added turmeric and black pepper, poppy seeds and grated pecorino: divine !

    12. So, my question is, if you don’t have the Semolina flour, do you still need to add the 1/3 cup of “regular” flour, or just use the 1 1/4 Cup of regular flour and not add the 1/3 extra?

      Thank you,
      Gini

      1. Hi Gini, yes if you don’t have semolina flour then use all purpose instead. (so 1 1/4 + 1/3 all purpose flour). Hope you enjoy it. 🙂

        1. Thank you! I can’t wait to try the recipe. I cannot locate Semolina flour at any of our “big” grocery stores – guess I’ll need to make a haul out to Wegmans!

        2. Hi Virginia, if you can’t find it then you can always substitute with all purpose. I hope you like it. Let me know.

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