The pizzed dry focaccia is an incredible treat, the perfect snack to present at your aperitifs or convivial dinners. I must say this is the fourth revision I make, and I am proud of its taste and crunchiness. This pizzed focaccia, in my opinion, is just ideal for whetting your appetite and taste buds. Come with me, I’ll show you how fast and easy it is to make. I almost forgot, you can make it at the last minute as it doesn’t require rising.
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Let’s see the ingredients we need
- all-purpose flour (9.5 oz)
- water (1/4 cup)
- white wine (1/4 cup)
- instant yeast for savory preparations (1 tsp)
- fine salt (1/2 tsp)
- seed oil (6.5 oz)
- 1 tablespoon tomato paste
- dried oregano (1 tsp or to your taste)
Steps
Let’s see the steps to make it.
The first step is to pour the flour onto our work surface or into our container. I have a very large one, in which I often manage to work the dough without problems. Along with the flour, we also add the salt and yeast and mix. Make a hole in the center of the flour and then add our liquids. The water, oil, white wine, oregano, and tomato paste.
Mix all the ingredients well, gradually collecting the flour from the edges, until you create a nice soft dough. It should feel moist in your hands. Now take the parchment paper and roll out the dough with the rolling pin, don’t be afraid to make it nice and thin. Mine takes up the entire baking sheet (so to speak).
Once the dough is rolled out, add a sprinkle of fine salt. Place 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 just a few extra minutes of cooking could burn it.
Take it out of the oven and after a few minutes, enjoy. Let me know if you find it as irresistible as I do.
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