If you love dry focaccia, this recipe is just the thing for you: it’s super quick and very crispy. One piece always leads to another! I’ve made this focaccia many times and experimented with many different flours; later on I’ll reveal which ones I used and the results obtained.
The surface can be enhanced with oregano, rosemary, garlic or even some pancetta to make it even more flavorful. These slices of flatbread are perfect to accompany main courses, salads, or to serve as a tasty aperitif and midnight snack. Try them and I’m sure they’ll win you over at the first bite!
Come with me and let’s start baking.
Enjoy the recipe, Giusi.
You might also be interested in:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 25 Minutes
- Portions: 2Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the dry focaccia
I’ve made this focaccia many times, so I’ve experimented with several flours including: type 00 flour, type 0 flour, spelt flour, durum wheat semolina flour, type 1 flour and whole wheat flour.
Keep in mind that each flour absorbs liquid differently and, if the dough doesn’t come together, you may need to add a little water or flour. At that point choose the type you prefer according to your tastes. The important thing is to roll the dough as thinly as possible with a rolling pin to get a super crispy result.
- 1 2/3 cups semolina flour (about 8.8 oz / 250 g)
- 1/2 cup warm water (about 3.7 fl oz / 110 g)
- 1 1/3 tbsp extra virgin olive oil (about 0.7 fl oz / 20 g)
- to taste salt
Steps for the dry focaccia
In a large bowl, mound the flour and add the warm water, the extra virgin olive oil and the salt.
Start mixing first with a fork and then with your hands until you obtain a smooth, homogeneous dough ball.Let the dough rest for 20 minutes covered with a cloth at room temperature.
Divide the dough into two pieces, sprinkle a little flour on the work surface to prevent sticking and begin to roll it out with a rolling pin. With the amounts indicated you should obtain two thin sheets of about 24×30 in.
Place the sheets on two baking trays lined with parchment paper.
Flavor as you like with aromatic herbs and a few grains of salt on the surface; lightly roll over them with the rolling pin so the aromas stick well to the dough.
Bake in a preheated conventional oven at 392°F for about 15 minutes.
Place one tray in the upper part and one in the lower part of the oven; after 7 minutes, remember to swap the trays to achieve an even bake. This way they will turn golden and crispy in the same way.
Thank you for cooking with me. See you on the next kitchen adventure and thank you always for the trust you’ve shown me all these years.
Don’t miss my recipes on Instagram Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing
