Italian thin focaccia. Thin Crispy Focaccia or better known in Italian as "Sciacchiatine Croccanti", is one of those addicting breads/pizza that you always wish you made double because you will be fighting over the last piece. The first time my Mom came to visit me in Italy I bought her some at the bakery and she couldn't stop talking about how good it was. The word focaccia (pronounced "foh-KA-cha") has Latin origin.

However, this term mainly refers to the classic Focaccia Genoese. It's about ½ inch thick, a little chewy but still soft inside with a delicious olive oil. 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 cook Italian thin focaccia using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Italian thin focaccia

You need 330 g of flour.
It's 180 ml of ice cold water.
You need 10 g of yeast.
It's 7 g of sugar.
You need 10 g of salt.
It's 20 ml of olive oil.
You need of rosemary.
You need of garlic.
You need of more olive oil.

If you have the right recipe, you can make a good Genoese focaccia also at home. Unwrap dough and cut into quarters. Pat each quarter out on the floured work surface to a roughly rectangular shape. I like thin authentic focaccias so I roll them into ½-cm thickness, but if you prefer thick focaccias, roll them thicker.

Italian thin focaccia step by step

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

This creates the characteristic holes in focaccia (that I forgot doing this time, so you won't see it in the photos). Thin crispy focaccia - recipe We are accustomed to the fact that one of the varieties of traditional Italian bread - focaccia - simply can not be thin. As a rule, tortilla - lush and soft, and everything else it has a lot of all sorts of additives on their surfaces, such as fresh herbs, onions, olives and coarse salt. An absolutely gorgeous version of the Italian Ham and Cheese Panini. This is also called Focaccia di Recco from the town of Recco, in Liguria Region, Italy.