Focaccine Sottili e Croccanti Fatte in Casa con Farina di Semola e Farina 00, Cotte al Forno

Combine warm water, sugar, and yeast in a bowl; let sit until foamy, about 5-10 minutes.

In a large mixing bowl, combine flour and salt; make a well in the center.

Pour the yeast mixture and olive oil into the well; mix until a dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl; cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.

Preheat the oven to 475°F (245°C) and place a baking stone or sheet inside.

Punch down the risen dough and divide it into equal portions.

Roll each portion into a flat circle about 1/4 inch thick.

Spread a thin layer of olive oil on each flatbread; sprinkle with minced garlic and chopped Calabrian chiles.

Top with grated parmesan cheese, rosemary, and black pepper.

Carefully transfer the flatbreads to the preheated baking stone; bake until golden and crispy, about 10-12 minutes.

Remove from the oven and drizzle with balsamic vinegar and honey.

Garnish with fresh basil and sea salt before serving.

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