FAQ About Focaccia Bread

The thickness of your Focaccia dough can vary depending on your personal preference and the specific style of Focaccia you want to make. Generally, Focaccia can be rolled or stretched to different thicknesses, ranging from thin and crispy to thicker and softer. Here are some guidelines for rolling out Focaccia dough:

• Traditional Focaccia (Medium Thickness): A traditional Focaccia is typically rolled out to a medium thickness, around 1/2 inch (1.27 cm) to 1 inch (2.54 cm). This thickness allows for a balance between a crispy crust and a soft, airy interior. It's suitable for adding toppings like cherry tomatoes, olives, and herbs.
• Thin and Crispy Focaccia: If you prefer a thinner, crispier Focaccia, you can roll or stretch the dough to about 1/4 inch (0.64 cm) or even thinner. This style is reminiscent of thin-crust pizza and is ideal for minimalistic toppings or for use as a base for sandwiches.
• Thicker Focaccia (Focaccia Alta): Some regional variations of Focaccia, like the one from Bari in Puglia (Focaccia Barese), are thicker and softer. They can be rolled out to about 1 inch (2.54 cm) or even slightly thicker. This style results in a more substantial, bread-like texture.
• Individual Mini Focaccia: If you're making mini Focaccia squares or rounds for individual servings, you can roll out each portion to your preferred thickness. Mini Focaccia is often about 1/2 inch (1.27 cm) thick for a balance of texture and size.