The Ultimate Thin and Crispy Focaccia (Hello, Crispy Edges!)

Dreaming of focaccia that shatters ever so slightly at the edges, offering a delightful crunch before yielding to a soft, airy interior? This recipe is your answer! We’re ditching the super thick, bread-like focaccia for a version baked in a large sheet pan, specifically designed to create those unbelievably satisfying thin and crispy focaccia edges. Get ready to transform simple ingredients into a show-stopping, crowd-pleasing flatbread where every piece boasts that perfect golden crust and irresistibly crunchy perimeter.

What ingredients do you need for Thin & Crispy Focaccia?

• All purpose flour
• Dry yeast
• Sugar
• Salt
• Olive oil
• Garlic
• Olives (optional)
• Rosemary

How to Make Perfect Sheet Pan Focaccia with Crispy Edges

Crafting this delicious, thin and crispy sheet pan focaccia is a straightforward process. Below, we break down the simple steps from activating your yeast to achieving that perfectly golden, crispy-edged bake.

Creating Your Elastic, Sticky Focaccia Dough

The journey to your crispy edge focaccia begins by awakening the yeast. Simply stir warm water (105°F or 40°C) with cane sugar, then sprinkle in the active dry yeast and let it bloom until foamy – this is key for a good rise. In your stand mixer, combine the activated yeast mixture with all-purpose flour and sea salt. Mix on low until a shaggy dough forms, then increase to medium speed for about 5 minutes. You’re looking for a very elastic, sticky dough that starts to pull away from the sides of the bowl. This high hydration is crucial for the focaccia’s characteristic airy crumb and will contribute to those delightful thin edges when baked in the sheet pan.

The Double Rise for Flavor and Texture in Your Large Pan

Once your sticky dough is ready, it’s time for its first transformation. Brush a large bowl with olive oil and transfer the dough into it, using a spatula as it will be quite tacky. Gently coat the dough with any pooling oil. Cover and let it double in size, which usually takes 1 to 1.5 hours in a warm spot (around 21-30°C or 70-86°F – your oven on plate warming mode works wonders in winter!). For the second rise, generously oil your lined sheet pan. Gently deflate the dough by folding it onto itself to form a rough ball, then transfer it to the prepared pan, turning to coat in oil. Carefully press the dough out, focusing on spreading it towards the edges to encourage that signature thinness essential for crispy focaccia edges. Cover and let it double again for about 45 minutes.

Dimpling, Topping, and Baking to Golden Crispy Perfection

With the final rise complete and your oven preheated to 425°F (220°C), it’s time for the fun part. Drizzle the remaining olive oil over the pillowy dough. Now, for those classic dimples: oil your hands and press your fingers firmly through the dough, right down to the pan. This creates wells for the oil and contributes to the uneven, delightful texture. This is also when you’ll add your prepared garlic and rosemary-infused oil, ensuring an even distribution of flavor without burning the herbs. Sprinkle generously with flaky sea salt and any other desired toppings like sun-dried tomatoes or Parmesan. Bake for 20-30 minutes, until the top is beautifully golden brown and those all-important edges are irresistibly thin and crispy.

Delicious Crispy Focaccia Variations & Topping Ideas

While this thin and crispy sheet pan focaccia is divine with just olive oil, flaky salt, and rosemary, its true beauty lies in its versatility! Think of this golden, dimpled canvas as the perfect base for your culinary creativity. You can easily customize your focaccia with an array of delicious toppings. Consider adding sweet cherry tomatoes, briny feta cheese, savory caramelized onions, or even a sprinkle of Parmesan for a cheesy crust. And for a truly exceptional treat, why not use our perfect recipe for homemade olives? These flavourful, tender olives make an incredible topping, transforming your focaccia into an artisanal masterpiece. Don’t be afraid to experiment – the possibilities for focaccia variations are wonderfully endless!

The Ultimate Thin and Crispy Focaccia (Hello, Crispy Edges!)

5 from 1 vote

Get ready for the ultimate thin and crispy focaccia experience! This easy sheet pan recipe delivers an incredibly satisfying crunch, especially around the edges, while maintaining a soft, airy interior. Perfect for dipping, sandwiches, or enjoying straight from the pan.

Cooking Method: Baking Categories: Sides, Snacks Recipe Tags: Mixing Vegan

Print Recipe

Prep Time 35 mins Cook Time 20 mins Rest Time 2 hrs Total Time 2 hrs 55 mins Difficulty: Intermediate Servings: 12 Calories: 242

Ingredients

Servings

• 400 ml Water (warm)
• 2 tsp Sugar
• 2 tsp Active Dry Yeast (about one package)
• 500 g All Purpose Flour
• 2 tsp Salt
• 120 ml Extra Virgin Olive Oil
• 4 cloves Garlic (roughly chopped)
• 4 sprigs Fresh Rosemary (Leaves removed and chopped)

Instructions

1. Activate the Yeast

   In the bowl of your stand mixer (or a large mixing bowl), combine the warm water ($40\text{°C}\text{ to }46\text{°C}$) and cane sugar. Sprinkle the active dry yeast over the water, give it a gentle stir, and let it stand for about 5-10 minutes. You should see it become foamy or bubbly, indicating the yeast is active. If it doesn’t foam, it’s best to discard the mixture and start again with fresh yeast.

1. Mix the Sticky Focaccia Dough

   Once the yeast is foamy, add the all-purpose flour ($500\text{ g}$) and fine sea salt ($12\text{ g}$ / 2 teaspoons) to the bowl. If using a stand mixer, use the dough hook attachment and mix on low speed until a shaggy dough begins to form. Increase the speed to medium and continue to mix for about 5 minutes. The dough should become very elastic and quite sticky - it will be too wet to easily work with your hands, but it should still come together as a cohesive mass and start to pull away slightly from the sides of the bowl. If the dough seems excessively wet like a thick batter and isn't coming together, add a little extra flour, one tablespoon at a time, until it just forms a very soft, sticky ball.

1. First Rise in an Oiled Bowl

   Brush a large, clean bowl with $30\text{ ml}$ (2 tablespoons) of extra-virgin olive oil. Using an oiled spatula or your oiled hands, carefully scrape the sticky dough into the prepared bowl. Gently turn the dough over to coat it lightly with the oil from the bowl, or brush any pooling oil over its surface. Cover the bowl tightly with plastic wrap or a damp tea towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has impressively doubled in size. In cooler weather, you can use your oven with just the light on, or on its lowest 'plate warming' or 'bread proof' setting (around $30\text{°C}$).

1. Prepare Pan, Infused Oil, Shape Dough & Second Rise

   While the dough is on its first rise (or towards the end of it), prepare your infused oil. In a small bowl, combine $60\text{ ml}$ (4 tablespoons) of extra-virgin olive oil with the roughly chopped garlic (4 cloves) and the fresh rosemary leaves (from 4 sprigs, removed from stems). Set this aside to allow the flavours to meld. Next, prepare your large baking pan (a sheet pan approximately $33\text{cm x }45\text{cm}$ or $13\text{x}18\text{ inches}$ works well). If your pan is not nonstick, grease it thoroughly with butter before adding the oil to prevent any sticking. Brush the pan (lined with parchment paper if preferred, then oiled) with $30\text{ ml}$ (2 tablespoons) of extra-virgin olive oil. Once the dough has completed its first rise, oil your hands. Gently deflate the dough by sliding your hand under one edge and folding it towards the center. Rotate the bowl and repeat a few times to form a rough ball. Carefully transfer the dough to the prepared oiled pan. Turn it over to coat in the pan oil, then gently press, dimple, and stretch the dough outwards to mostly fill the pan, focusing on making the edges a bit thinner for that desired crispiness. Cover the pan again with plastic wrap or a damp towel and let the dough rise for another 45 minutes, or until it's visibly puffy and nearly doubled.

1. Preheat Oven, Dimple & Add Toppings

   About 20-30 minutes into the second rise, position an oven rack in the middle of your oven and preheat it to $220\text{°C}$ ($425\text{°F}$). Once the focaccia has finished its second rise, uncover it. Drizzle your prepared garlic and rosemary infused oil evenly over the entire surface of the dough. With oiled fingertips, press firmly down into the dough, creating deep dimples all over, right through to the bottom of the pan. This creates those lovely valleys for the oil to pool in. Sprinkle generously with flaky sea salt and any additional chopped fresh rosemary or other optional toppings you desire (like sun-dried tomatoes, sliced olives, or Parmesan cheese).

1. Bake Until Golden & Crispy

   Carefully place the sheet pan into the preheated oven. Bake for 20 to 30 minutes, rotating the pan halfway through if your oven has hot spots. The focaccia is ready when it's a rich, deep golden brown on top, and the edges are visibly crisp and pulling away slightly from the sides of the pan. Let the focaccia cool in the pan for 5-10 minutes before carefully transferring it to a wire rack to cool a little further. It's best enjoyed warm on the day it's baked.

Nutrition Facts

Servings 12

Serving Size 1 slice

---

Amount Per Serving

Calories 242kcal

% Daily Value *

Total Fat 10g16%

Sodium 486mg21%

Total Carbohydrate 33g11%

Sugars 1g

Protein 5g10%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Sheet Pan Focaccia, Crispy Focaccia Recipe, Thin Crust Focaccia, Focaccia Crispy Edges, Easy Homemade Focaccia