Thin Focaccia with Garlic

This Tuscan speciality is rolled very thin and sprayed with water to make the crust very crispy. (Spraying is usually important to achieve a crisp crust on any bread.)

30 g/1 oz/2 tbsp fresh yeast
240 ml/8 fl oz/1 cup lukewarm water
360 g/12 oz/3 cups plain (all-purpose) flour
6 tbsp extra virgin olive oil
3 tbsp finely chopped garlic
3 tbsp finely chopped pancetta
Salt and pepper

Use the yeast, flour, salt and the water to make a pizza dough, following the recipe for Pasta per Pizza, adding the oil with the yeast mixture. Preheat the oven to 200 °C/400 °F/Gas 6. Knock back (punch down) the dough and place on a floured work surface. Flatten with a rolling pin and roll into a paper-thin rectangle. Cover the base of a baking sheet with parchment paper, then transfer the dough rectangle on to it. Sprinkle with garlic and pancetta and salt and pepper to taste. Prick with a fork. Bake in the oven for about 20 minutes, spraying twice with water, until a golden, crisp crust forms. Leave to cool on a wire rack and break into pieces with the hands before serving.
Serves 6.

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