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.
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.
How to Make Thin Crispy Focaccia
In a medium bowl whisk together the flours and salt.
Add the oil and water and combine until a dough is formed.
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.
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.
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.
Bake until golden brown. Serve warm or cool to room temperature.
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.
- 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.
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.
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.
If you forgot to preheat your oven and it was not hot enough, your thin focaccia may not get crispy.
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.
Thin Crispy Focaccia
- 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).
- 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!
Republished from October 2015