Thin Crispy Focaccia crunchy and so tasty, a no yeast Italian focaccia made in 30 minutes. The best accompaniment to any soup or stew. Perfect even as a snack or appetizer.
Thin Crispy Focaccia
Thin Crispy Focaccia or better known in Italian as “Sciacchiatine Croccanti”, is one of those addicting breads/pizza that you always wish you made double because you will be fighting over the last piece.
The first time my Mom came to visit me in Italy I bought her some at the bakery and she couldn’t stop talking about how good it was.
I won’t tell you how many packages she took home and whenever I went back to Toronto to visit I would always make sure to take some for her.
But the day I got this fabulous recipe from a friend’s mother, I never bought it again. This is a yeast free dough, but it does need to rest a bit.
Don’t let that stop you because it is so easy and you can pretty well top it with whatever you fancy. And because this is a delicious rustic type of Italian bread don’t worry about making perfect circles.
I sprinkled a couple with some Italian seasoning or rosemary and oregano and of course don’t forget a couple sprinkled with some freshly grated Parmesan cheese.
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!
Thin Crispy Focaccia
- 1 1/4 cups flour (150 grams)
- 1/3 cup semolina flour ** (50 grams)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 cup + 3 tablespoons water (96 1/4 grams)
- In a medium bowl whisk together 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 450°. Lightly grease 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!
- **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).
Republished from October 2015
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…..
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.
Lyn McKay-Caudill says
how long and how can I store them for a gift
Hi Lyn, it really doesn’t keep that long about 2-3 days in an airtight bag or container.
Jacqueline M Matthews says
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
Hi Jacqueline, thanks so much, I hope you enjoy them. Let me know how it goes.
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.
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.
I’m about to try this recipe. Can I use white whole wheat flour for the entire recipe?
Hi Josie, I have never used whole wheat for a whole recipe. But I think it would work. Let me know if you try it.
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!
Hi Lareine, thanks so much, so glad you both enjoyed it. Take care.
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.
Hi Jo, I use all purpose (which is Manitoba flour in Italy) but bread flour would work also. Hope you like it let me know.
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%!
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.
Hi Shetal, thanks so much, focaccia is perfect to start with, glad everyone enjoyed it. Take care.
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?
Hi JB, they are supposed to bubble, and they are supposed to be flat and crispy.
Hi, so there is no yeast in this? Only flour, oil, salt and water?
So how come the bubbles?
Hi Ana, because it is so thin. and yes no yeast.
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 !
Hi Ana, thanks so glad you like it and great idea on the additions. Have a great weekend.
Virginia L Dryden says
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?
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. 🙂
Virginia L Dryden says
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!
Hi Virginia, if you can’t find it then you can always substitute with all purpose. I hope you like it. Let me know.