If you love dry focaccia, this recipe is for you, super fast and very crispy. One piece leads to another. I’ve made this dry focaccia many times and have experimented with many flours; I’ll tell you which ones later.
The surface can be topped with oregano, rosemary, garlic, bacon, and it will be even better. Perfect for accompanying main dishes, salads, as an appetizer, or as a snack. Try it, and I’m sure it will win you over.
Let’s get baking, enjoy the recipe.
Giusi.
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- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
I’ve made this focaccia many times, so I have experimented with different flours including: 00 flour, 0 flour, spelt flour, durum wheat semolina flour, type 1 flour, and whole wheat flour. Just remember that each flour absorbs differently, and if the dough doesn’t come together, you may need to add more water or flour. At this point, decide which flour you’d like to use.
It’s important to roll out the dough as thinly as possible with a rolling pin.
- 2 cups semolina flour
- 1/2 cup water
- 1 1/2 tbsp extra virgin olive oil
- to taste salt
Steps
In a large bowl, place the flour in a mound and add the lukewarm water, oil, and salt.
Mix with a fork and then with your hands until you have a smooth and homogeneous dough.
Let the dough rest for 20 minutes covered with a cloth.
Divide the dough in half, sprinkle some flour on the work surface to prevent sticking, and begin rolling out with the rolling pin.
With the given quantities, you should obtain 2 thin sheets approximately 24 x 20 inches.
Place the obtained sheets on 2 baking trays lined with parchment paper.
Flavor as desired with herbs and a few grains of salt on the surface, then roll over again with the rolling pin to adhere the aromas well.
Bake in a preheated static oven at 390°F for 15 minutes, one tray on the top rack and one on the bottom rack, after 7 minutes swap the trays for even baking.
The dry focaccia is ready to enjoy. See you in the next recipe.
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