Croccanti (crispy) focaccia

By Jeff Richards
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  • 1 -1/4 cups all-purpose flour
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup semolina flour
  • 1/4 cup water
  • 1/2 tablespoon kosher salt


  1. In one bowl, mix all the dry ingredients and in another mix all the wet ingredients.
  2. Add the wet to the dry and mix until a dough forms.
  3. Pour out onto a board and knead for ten minutes until a soft smooth dough has formed.
  4. Wrap and put in the fridge for 30 minutes.
  5. Remove dough and make six equal dough balls and roll them out until they’re nice and thin.
  6. Lay on an oiled baking sheet and sprinkle the top with your favourite herbs or toppings, olive oil and salt.
  7. Bake for ten minutes at 450.
  8. Serve immediately!

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