Thin focaccia is ideal for those who want a bit of crispiness in their flatbread. Perfect for dunking in soups or just as part of a cheese board, this crispy rosemary focaccia is also super easy to make.

Crispy Rosemary Foccacia Cut in Half on Board

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Rosemary focaccia is one of my favourite types of bread and I could eat it by the tray if given the chance.

I shouldn't be trusted alone in the kitchen with a freshly made focaccia and because I am well aware of this, I try to tweak the recipe to work in my favor.

So this is my take on the classic Italian focaccia bread. It tastes incredibly even though it has a different texture than the original thing.

It's much crispier, which I like a lot because I'm a crust lover, and it doesn't have as much olive oil as it should, in an attempt to make it skinnier, if you can ever call focaccia skinny.

My top tip for this focaccia is to bake it right after you place it on the baking sheet.

Most traditional recipes call for extra proving time once the foccacia is shaped, but skipping this step will leave you with a lovely crispy variation.

What do you need to make this thin rosemary focaccia?

The beauty of this recipe is that you only need a handful of ingredients.

Strong white flour - Quality flour is key to the texture and taste of this crispy focaccia. I use Allinson Very Strong White Bread Flour, which is the best I could find in UK supermarkets. Ideally, you want something similar to Farina Tipo 00 from Italy.
Olive oil - You can taste the olive oil in this focaccia, so it's also great to use a quality extra virgin one.
Salt - Go for a non-iodized type of salt such as sea salt. Regular table salt is iodized, and it can give the bread a rather unpleasant taste.
Dry yeast - The fast-action type works great.
Rosemary - Fresh sprigs of rosemary are ideal, but I have made it with dry rosemary as well and it still tastes good. Because let's be honest, not everyone has access to fresh rosemary every day. You can also add other herbs to this focaccia, such as a mix of Italian herbs, for example.

How do you make the focaccia?

Put the flour and the yeast in a bowl together with the yeast and mix them together. Add 2 tablespoon olive oil and 1 ½ teaspoon sea salt.
Start adding water gradually and mix it slowly until you get a sticky dough. Don't worry if it looks too sticky, it's supposed to be like that.
Take the dough to a lightly oiled surface and knead it for 5-6 minutes until it's elastic. Place it into a lightly oiled bowl, cover it with a tea towel, and leave it in a warm place for an hour to prove.
Preheat the oven at 200C/395F. Get the dough out from the bowl and onto an oiled baking sheet. Form a rectangle of about 30 x 20 cm (13 x 9 in) and make dimples on top of it with your fingers.
Drizzle 2 tablespoon olive oil on top, and add the rosemary and some extra sea salt flakes.
Bake for 25 minutes on the middle rack of the oven or until golden brown.

Crispy Rosemary Foccacia Cut on Board With Striped Towel

What to serve with this focaccia?

I make this focaccia at least a couple of times a month, because it goes with everything, from my vegan cannellini beans stew to my vegan Zuppa Toscana and everything in between.

I also like it a lot with a selection of cheeses, olives, and a glass of wine. It's the simple things, right?

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