I was not able to achieve this crispy crust using a regular baking pan, hence the baking stone. Most ovens take at least 1/2 hour (mine even longer) to reach 500° F. If using rosemary, I find that crushed rosemary sticks better than whole slivers.
- 1 1/2 cups bread flour (preferred over all purpose flour)
- 1 teaspoon instant or RapidRise yeast
- 1 teaspoon Italian seasoning (try my seasoning mix) or rosemary (or a mix of both)
- 1/2 teaspoon salt
- 3/4 cup warm water (around 120-125° F)
- 1 Tablespoon olive oil for brushing
- A little extra herbs for topping
- In a bowl, combine flour, yeast, Italian seasoning, and salt.
- Stir in water. Mixture will be thick and form a ball.
- Cover with plastic wrap and let stand at room temperature for 1 hour.
- After about 45 minutes, place a pizza stone in a cold oven and preheat to 500° F. Cover a pizza peel with parchment paper.
- After the dough has rested for the hour, place it on a floured surface and sprinkle with a little flour. Knead the dough 12 turns, using a scraper if needed.
- Place dough on the parchment paper and with floured hands, press into a 10-inch circle. Cover with a towel and let rest 10 minutes.
- With floured knuckles, make about 20 indents all over the dough.
- Brush entire dough lightly with olive oil. Sprinkle lightly with Italian seasoning or rosemary and a little salt.
- Slide the dough with parchment paper onto the hot stone and bake for 10-12 minutes or until edges are browned.
- Remove to a cutting board and slice into wedges. Serve warm.
Note: Slice and freeze leftover focaccia, then re-crisp frozen slices in a 325 oven for about 10 minutes and it will be even more crispy than before!
More: There's more on this recipe in my blog. Click here.