Thin Crispy Focaccia { Sciacchiatine Croccanti }

Thin Crispy Focaccia { Sciacchiatine Croccanti }

A yeast-free cracker-focaccia-bread cross that is a great addition to a cheese platter, side to a salad or with pre-dinner drinks!

Pairs perfectly with this asparagus dish and blackberry dijon sauce

The Recipe


  • 1 cup flour
  • ¼ cup semolina flour (50g)
  • 3 tsp olive oil
  • ½ tsp salt
  • ¼ – ½ cup water
  • to sprinkle: olive oil, sea salt, parmesan cheese, rosemary, dried garlic powder, herbs, pepper


  • In a medium bowl whisk together flours and salt, then add oil and water to form a loose dough
  • Then move to a lightly floured flat surface and knead for about 10 minutes, until smooth, form into a ball, and put back into the bowl and cover and let rest for 30 minutes
  • Preheat oven to 200C and prepare a pan with light greasing of vegetable oil
  • Divide the dough into 5-6 balls and roll thin flat shapes (cover the other balls while working
  • Place on the pan and brush generously with olive oil and sprinkle the toppings of your choice
  • Bake for 12-14 minutes – the edges must brown and be crispy
  • Let cool slightly before eating

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.