As a true Genovese, could I not love all kinds of focaccia? Impossible. My favorite is the classic one, a bit thicker, soft, and nicely oily. But the crunchy dry one also earns an honorable spot on the podium among my favorites. Today I’ve made the crunchy one and decided to prepare it with red wine. Does it sound strange? Come with me, I’ll show you the goodness of my thin and fragrant focaccia.
- Preparation time: 10 Minutes
- Cooking time: 18 Minutes
- Cuisine: Italian
Ingredients
- water (1/4 cup)
- extra virgin olive oil (3 tbsps)
- seed oil (1/4 cup)
- red wine (1/4 cup)
- fine salt (1/2 tsp)
- all-purpose flour (2 cups)
- to taste mixed seeds
- instant yeast for savory preparations (1 1/2 tsps)
Steps
Let’s see the steps to make it
The first step is to pour the flour onto our pastry board or into a large bowl. I have a very large one, where I often work the dough without any issues. Along with the flour, add the salt and yeast and mix.
Make a well in the center of the flour and then add the liquids: water, oil, and red wine.
Mix all the ingredients well, slowly incorporating the flour from the edges, until you create a nice soft dough. It should feel almost wet in your hands. Now take the parchment paper and roll out the dough with a rolling pin, don’t be afraid to make it nice and thin. Mine covers the entire baking sheet (just to give you an idea).
Once the dough is rolled out, if you like, add mixed seeds and a sprinkle of fine salt. I love the taste of seeds, even more when they’re toasted. Put in a preheated oven at 375°F, fan mode, for about 18 minutes. After 15/16 minutes, check it often, because being so thin, even a few extra minutes of cooking might burn it.
Ready, fragrant, and crunchy. All that’s left is to say, enjoy your meal.
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