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Focaccia, thin and oh so crisp

June 11, 2016

 

These were to good to wait for the salad that I was going to make to have with them. Chuck broke out the beer and then they were history. So next time I will make the salad or soup before the Focaccia are finished and maybe we can eat them together. Make these for sure. I used hot chile flakes, fresh garlic, sea salt, Parmesan cheese and rosemary. You can use what you like and make it all your way. Bring out the wine and cheese and that's really all you need. I guess you could say I loved these thin crisp Focaccia. You will to.  Super easy to make and fast. No yeast and only 30 minute rest time. Adapted from An Italian in my kitchen.com

I really didn't change to much form her recipe, because it was perfect.

 

 

 

 

 

 

 

1 1/4 cups of flour

1/3 cup semolina flour, I didn't have this so I just used 1/3 cup more flour

1 Tablespoon olive oil

1/4 teaspoon salt

1/4 cup + 3 Tablespoons water

 

In a medium bowl mix flour and salt, then add the olive oil and water, mix until almost combined

Put on lightly floured surface and knead for about 10 minute, or until smooth and form into a ball and cover and let rest for 30 minutes

Pre heat oven to 450 degrees, my oven only goes to 400 and it still worked.

Divide dough into 5 balls, using your fingers form balls into rounds, use a rolling pin to make them flat and thin. They don't have to be perfect, or even very round for that matter.

Place on a lightly oiled cookie sheet or pizza pan, now sprinkle on a little olive oil and whatever you like, parmesan cheese, chile flakes, sea salt, rosemary, basil and fresh chopped garlic. 

Bake for 10 or until golden. So good enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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