Crunchy Focaccia, tasty and crispy, is perfect to serve on its own instead of bread or combined with cold cuts, cheeses, and vegetables.
I often prepare it for dinner, but also for lunch, because it’s easy to make and fairly quick. If I want to make it for lunch, for example, I start mixing it around 9:00 AM, and it’s ready by noon. We love it at home, and it disappears in no time.
With these quantities, I made one focaccia, but if you prefer, you can make two and roll them out very thin. The choice is yours!
Crunchy focaccia is great to enjoy hot, but it also keeps well for a few days. It’s a simple and tasty preparation, ideal for a snack or an aperitif.
Now, let’s see together how to make the recipe for the Crunchy Focaccia. Prepare the ingredients, and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious leavened products to try:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/4 cups flour
- 1 cup + 2 tbsps cups water
- 1/2 packet active dry yeast (about 4g)
- 1 tsp salt
- as needed rosemary (optional)
- as needed extra virgin olive oil
Tools
- 1 Stand Mixer
- 1 Baking Sheet
Steps
First, place the flour and yeast in the stand mixer and start mixing to incorporate air, then gradually add the water, and finally the salt. If you like, you can also add some minced rosemary. Knead for about 5 minutes until the dough is well-incorporated*. Remove it from the mixer and make 3 – 4 folds, then shape it into a ball.
If it’s too sticky, add a tablespoon of flour at a time. Unfortunately, it depends a lot on the type of flour used.
Oil a container, put the dough inside, cover with a lid, and let it rise for about 2 hours, until doubled. In winter, I put it in the oven with the light on.
Here is the dough after rising
After rising, turn over the dough onto a previously oiled baking sheet and spread it out by pressing it thinly with your fingers**, then drizzle with extra virgin olive oil to taste and coarse salt, and poke it with your hands.
Set the oven to 392°F (200°C) and, once it’s up to temperature, bake the focaccia for about 15 – 18 minutes. Mine was in the oven for 18 minutes because I wanted it well browned and therefore crunchier. Adjust according to your taste.
Here is the Crunchy Focaccia ready. Enjoy your meal!
See you in the next recipe
Storage
You can store the Crunchy Focaccia for 1 – 2 days at room temperature.
Tips and Suggestions
– If you prefer, you can add other ingredients to the focaccia, like olives, cherry tomatoes, onions, or oregano.
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FAQ (Frequently Asked Questions)
*When is dough well-incorporated?
Dough is well-incorporated when it appears smooth, homogeneous, and very elastic. Basically, if you pull it, it will stretch without breaking.
**What to do if the dough doesn’t spread well?
If the dough retracts once stretched, let it rest for 5 – 10 minutes, then try to spread it again.
