Mar 1, 2020

Easy Crispy Focaccia Bread

Easy Crispy Focaccia Bread RecipeThis is no ordinary focaccia. It’s not the soft kind that you bake in a pan. This is focaccia the way I like it: thin and crispy. It’s like a slice of pizza without the pizza stuff. I have only been able to accomplish this using a baking stone and a pizza peel, and a very hot oven. That’s how they make those great pizzas at Italian restaurants. They use very hot ovens, and slide the pizzas in using a wooden peel like this.

Parchment paper is a must for two reasons. One, it makes pressing the dough into a circle easier because the dough sticks to the paper. And two, it makes it a breeze to slide the dough onto the hot baking stone. The parchment will turn dark from the high heat as you can see in the recipe photo. My focaccia recipe is quicker than most, taking only 90 minutes start-to-finish. As long as I don’t need my oven for cooking dinner, I can make this incredible focaccia and time it to be ready to eat with our salad.

You can make traditional rosemary focaccia or use a store-bought blend of Italian herbs. I actually use both. I mix them into the dough for lots of Italian flavor, and then put a little more on top. Some of the  spices on top fall off but the dough has enough flavor inside to make up for any of that. I like the result better with bread flour so that’s the only one I use.

Another good thing is that if you don’t eat it all (what are the chances, really?) you can re-crisp it the next day directly on the oven rack at 350 degrees for about 8 minutes. It has never taken me more than 90 minutes to make this fabulous crispy Italian focaccia. Click here for the recipe. – Jenny Jones

40 Comments on "Easy Crispy Focaccia Bread"

  1. laurie G Manno

    Can you use a sourdough stater with this recipe?

    Thank you

  2. Justabite

    Jenny I made your Focaccia today. It was delicious! When I read it didn’t crisp up I added 2 more tablespoons of water, added1 tablespoon of olive oil to the dough. I kneaded in the bowl. I baked in a 12” pizza pan I put olive oil a good tablespoon in the pan then the dough and turned it over to spread it out. Let sit 10 minutes and brushed it with oil and whatever else you want on it. I like parm and a little rosemary. Thank you for this recipe!

  3. Peggy

    Can this recipe be doubled? Already made it and it was the absolute best!

  4. Judy

    Really good focaccia! Used a cast iron pan, which worked well. I’ll be making this again.

  5. GG

    Where is the recipe???

  6. Lorine

    If I want to make pizza out of this, should I partially bake and then add sauce and cheese, etc

  7. Jan

    This is a great recipe. Thank you so much. I’m going to experiment adding nuts and seeds.

  8. Jean

    Has anyone tried it without the stone?

    • Lynda Buckland

      I don’t own a pizza stone so I preheated a couple of baking sheets in the oven (together to try to keep them from warping in the extreme heat…They warped anyway but flattened out after they cooled off ) and placed my parchment and dough on them when the time was right… it came out crisp and delicious!

  9. Mary

    Easy to prepare and excellent. I used a cast iron skillet to cook in. Also I used my own Italian seasoning which included tomato flakes, chili peppers, parsley flaks, rosemary,sage, all dry. I did not have bread flour but unbleached white worked well. I will definitely make again.

  10. Mamajean

    the recipe is missing Only the picture and comments?..

  11. Mamajean

    Cannot see the recipe. Only the picture and comments?..

  12. Svetlana

    It came out perfectly (and deliciously) the first time. The instructions were spot on.

  13. Kim

    AMAZING!! Made it on the BBQ

  14. Amber E.

    Omg where has this recipe been all of my life! Soo good!!

  15. Bonnie Gibson

    Absolutely the best focaccia I have ever made. It is a winner!!

  16. sandy

    So why can’t I get this recipe without subscribing. Comments are great…but where is the recipe. I don’t care for sites that require you to subscribe while they put the picture and description of recipe…but not recipe!

  17. Karen S.

    I tried this recipe a few weeks ago and absolutely LOVE it!!! So easy, quick and delicious. Making it again today to go with lasagna. Perfect amount for 2!!

  18. monique

    how come I can’t print this recipe …only the picture appears and not the recipe

  19. Diana

    WOW, it’s incredibly amazing. And it’s so simple.
    it will be one of my favorite things to bake.

  20. Pat Blangiardo

    Loved you on your TV Show and still love you know. You have made staying in fun and productive for me baking your breads. I have already did the breadstick, english muffins OMG delicious. Now today I am going to make your
    Focaccia Bread to go with my soup for dinner. TU

  21. Jo

    Due to the virus we’re quarantined. No yeast of any kind in the stores. Can I use the regular yeast I have. I also have a sour dough starter. Can I use it?

    • sharon

      Hi Jo,
      I have found yeast at local bakery, sold me yeast and flour. Also my nephew works at a grocery store and says that they have yeast in the freezer section. worth a try.


  22. Dalila G.

    Hellooooo Ms. Jenny!! ?
    OMGoodness!! Your “Easy Crispy Focaccia Bread” is soooo good!
    I made it for my hubby and myself for something to ‘snack’ on and we polished it off in no time….LOL!! I was hoping to send you a picture, but no such luck, it was just too good to wait for me to snap a picture, we couldn’t help ourselves.
    I am most definitely making it again and I will try to be strong and not eat it right away, so you can see how wonderful it turned out for us.
    I must THANK YOU again for taking time out of your busy schedule to create such fantastic recipes for us. Any recipe of yours that I have made so far comes out sooo tasty….THANK YOU!!
    I look forward to making many more of your recipes, you’re doing such a lovely job on your site, you, Ms. Jenny, totally rule!!

  23. Giuliana

    Your recipes are simple to follow. One Sunday afternoon I spend a few hours watching as many of your videos as I could. You have such a great knack for presenting each dish. At the end I felt I could tackle anything you showed. So refreshing and down to earth. ?

  24. Denise

    Jenny, thanks so much for another great recipe to make! I just discovered you and your wonderful recipes. I am Polish too and I have always wanted to make many of the recipes you are sharing with us! They remind me of my childhood as I loved to watch my grandmother make everything from scratch whenever we visited her for the holidays. She never wrote down her recipes–everything was some of this and some of that! My mom and I did make some recipes together from what she remembered, but I do not remember them now. So, thanks for reigniting my desire to make Polish meals again!
    And, I thought you looked familiar, I used to watch the Jenny Jones Show years ago! You look the same — what is your secret for looking so young!? Thanks again for all of your recipes and tips! I really appreciate that you take the time to share them with us.

  25. Diana

    Thanks Jenny! This will be made today! I’ve been looking for a recipe that is delicious, practical and easy. You are a blessing to your fans. Diana ?

  26. Bunny

    What kind of salt do you use? Thanks!

    • Jenny Can Cook

      Himalayan Pink.

      • Donna

        Hi Jenny, can I make your recipe for Focaccia bread in a cast iron pan like your pizza recipe? Your recipes are great. I love watching them.

  27. Eggless, please

    What if I don’t have a pizza stone or a pizza peel? Am I out of luck?I’m trying to downsize my possessions. I enjoy your recipes and your style.
    Dzenkuje bardo, pienkna pani❣️

    • PattiAnn

      I just use a pizza pan lined with the parchment. Also, my pizza pan is round as is my pizza stone so it helps me form a round crust?

    • katswan

      I don’t have the required baking tools either. Just wondering if a pre-heated cast iron skillet would give similar results. Has anyone tried this?

      • Saundra

        If you have a bbq grill use it. It gets hotter than a home oven and makes wonderful breads and pizzas. If its gas, I have a small gas weber, you just put it on the grill and flip it when it sets. I have used a cast iron skillet and lined with parchment and foil to keep my house cool in the summer heat and still make Italian bread.

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