Recipe: Yummy Italian thin focaccia

Italian thin focaccia. Thin Crispy Focaccia, an easy, crunchy Italian recipe, sprinkle it with your favorite seasonings. A perfect accompaniment to soup, stews. The best accompaniment to any soup or stew.

Thin or tall, salty, salt free or even sweet; crunchy and oily or soft and friable, with topping, plain or stuffed with cured meat - just to name a few. Interestingly, ingredients remain mainly the same for all types of focaccia: water, flour, yeast, extra virgin olive oil and. The focaccia di Recco, instead, is a different product: it's a savory pie typical of Recco (a small village on the coast close to Genoa) made of two very thin layers of unleavened dough containing a local fresh cheese melted.. You can have Italian thin focaccia using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Italian thin focaccia

1. It's 330 g of flour.
2. Prepare 180 ml of ice cold water.
3. It's 10 g of yeast.
4. You need 7 g of sugar.
5. It's 10 g of salt.
6. Prepare 20 ml of olive oil.
7. Prepare of rosemary.
8. Prepare of garlic.
9. You need of more olive oil.

If you have the right recipe, you can make a good Genoese focaccia also at home. If you are looking for an Italian Focaccia recipe with a soft, chewy texture with a high rise, this is the bread for you! Focaccia, unlike Pizza, is made with a very wet dough. If you have made this recipe for Screppelle (aka Italian donuts or if you prefer, zeppole), you know a thing or two about a wet dough.

Italian thin focaccia step by step

1. Mix the flour, yeast, sugar, salt and ice cold water, knead well.
2. When the dough looks ready, add the olive oil and knead more.
3. Make 4-6 round pieces and put to the fridge for a couple hours.
4. Pre-heat the oven to the max (i got 260°C) with the pan inside.
5. Roll the dough to a very thin round and put on the hot pan.
6. Prepare some minced garlic in olive oil and cover the dough, add coarse salt and rosemary.
7. Bake for a few minutes until ready.

This focaccia has a fine crumb and a tender crust, which makes it a perfect side for BBQs, the perfect bread to go along with hummus, or simply to use for an Italian-style sandwich. We just returned from a few days of vacation in southern Italy, which is only a short hop from Austria. Others call it Italian street food. There are those who go as far as calling it a recipe as old as time. But for us, it will always be the irreplaceable and incomparable focaccia bread.