Okay I want to hear your opinions because I like to spread my focaccia thin so it gets really crispy in the oven, but I know everyone loves a crispy focaccia.
P.S. This recipe is 5 ingredients, No knead, and very ‘set it and forget it’s. let me know what you rate /10 💛
by Substantial_Show5001
26 Comments
It looks great 👍
And it should be topped with rosemary and anchovy oil.
I think both fluffy and thin focaccias have their place
But in my opinion, the interior should never be crispy and the exterior never overly soft
Regarding the surface I’d say that the ideal focaccia has a slight crispyness to it over all (the one that creates that crrrhhh sound when scratching over it with a knife/fork) but there should be deliciously salty olive oil pooling in the holes, which keeps those soft
Depends on how you want to use it. Sometimes I make it thin for snacking and sometimes I make it thicker so I can cut it horizontally and make sandwiches.
I’d absolutely devour that! Although I’d absolutely devour focaccia in any form lol. That looks like it would be really good for sandwiches or even a flatbread situation!
I like making them like this for easy pizza crusts.
I can dig it for sure
for me, it’s best when the exterior is nice and crispy with a airy, soft interior. Really love the fluffy ones as it lets the olive oil work into the chew in a way you don’t get from the thin ones.
For me, this is probably 6/10 but if it’s a 10/10 then that’s what matters!!!
I’m making one tonight, I’ll try it out
You can make this and enjoy it and simply not call it focaccia and everybody wins 🙂
No way man. Focaccia has to have at least a bit of fluff to be considered foccaccia. This looks yummy but it’s not foccaccia, it’s a giant cracker
The nice thing about making your own is you can call it what you want and use it how you want. This looks like it would be great for crudite.
If you want to have a thicker crust you may want more dough in the same pan or the same amount of dough in a smaller pan. Personally I like to make “dressed” focaccia. My favorite one has sliced apple, caramelized red onion, bleu cheese, and balsamic drizzle. And it’s thick. Easier than making a pizza but it’s a hit at potlucks.
regionally, there is a thin and crispy version called Schiacciata – it’s basically a falt, crispy focaccia
You should look into focaccia’s crispy, salty brother called scacciata 😉
Now stuff it with cheese and it’s focaccia di Recco
I want to say there’s a different name for this? I’ve been making sandwiches with bread like this since I was a child. 100/10
That’s just how Italians make focaccia
That looks delicious! Would you share the recipe please?
There are soooo many foccacie variations across Italy and the world that you can really apply one rule to all of them. Make it whichever way you like lol.
I prefer them thicker with an oil fried crust and a soft core with medium size bubbles. I usually do it just white without any extras (tomatoes or spices) because that way I can use it for sandwiches (great with mortadella) or toast it and make Spanish tomatoe bread (cut it in halves and toast it until you can use it to grate a garlic clove and a half tomato on it, add some olive oil and a touch of salt and you have a great breakfast.
This looks very much like schiacciata, which is a variation of the many focaccia breads in Italy, typically found in Tuscany. It’s crispier, thinner, and can sometimes also look identical to focaccia haha.
I like it just thick enough that I can use it for sandwiches. Breakfast sandwiches made with focaccia are decadent.
I prefer this thickness, but not crispy. Recipes seem to go way overboard on the thickness.
That’s just, like, your opinion man.
Recipe?
HOW DARE YOU!!! I don’t want a cracker!
J.K. but I do like mine thicker.
Agreed! I spread some butter on top, or some tomato confit and it’s absolutely delicious!