Very Thin and Soft Focaccia, a delight that is prepared in a short time and with few ingredients. Perfect for a tasty aperitif, a light appetizer, or a delicious snack, this focaccia captivates with its crispy exterior and soft interior.

It looks like a flatbread, but it’s actually a very thin and delicious focaccia. Ideal as a bread substitute and for an appetizer or buffet.
Serve it hot or just warm. Paired with cold cuts and/or cheeses of any kind, it’s the best.

The very thin, soft, and quick focaccia is a variant of traditional focaccia, characterized by a reduced thickness and a soft and light consistency. It’s ideal as a bread substitute, to accompany appetizers, or as a base for creative fillings.

But now, let’s see together how to make the recipe for theVery Thin and Soft Focaccia. Prepare the ingredients as we begin!

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 Recipes to Try:

Difficulty: Very Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 3
Cooking methods: Oven
Cuisine: Italian

Ingredients for the Very Thin and Soft Focaccia

9 oz flour
2/3 cup water
1 tbsp extra virgin olive oil
Half teaspoon malt
1 tsp salt
1 1/4 tsp dry yeast
as needed extra virgin olive oil (for the emulsion)
as needed salt
as needed rosemary (1 sprig)

Tools

1 Stand Mixer Kenwood Major Titanium
1 Board
1 Rolling Pin

Preparation of the Thin Focaccia

First, prepare the dough.
Put the water, oil, and salt in the stand mixer. Add half of the flour and start kneading.
When the flour is completely absorbed, add the yeast and the remaining flour. If you see that the dough is too soft, add flour; conversely, if too dry, add water, a little at a time.
Then knead for at least 5 minutes. When the dough comes off the sides, it means it is well combined and ready.
Take the dough and fold it 3-4 times; this process is to give it strength.
Form a ball and let it rest in an oiled container for at least 1 hour or until doubled in volume.
Here’s the dough after rising: for organizational reasons, I let it rise for 2 hours.
At this point, divide it into three equal parts and roll each ball with the rolling pin, trying to give it a circular shape.
Preheat the oven to 482°F, in fan mode.
Place each focaccia on a greased baking sheet and sprinkle with oil, salt, and rosemary.
Bake in a preheated oven for about 5 minutes. Remove it when it is nicely golden.
Serve it freshly baked!
Great with salami 😋
Hello to everyone and … until the next recipe!