Ingredient

Flaky finishing salt

sale in fiocchi

The crunchy, glinting salt scattered on top just before baking — texture and sparkle, not seasoning.

By FocacciaRecipe editorial · Updated 2026-07-08

Quick answer

Flaky salt (such as Maldon-style pyramid flakes) is a finishing salt scattered over the oiled, dimpled dough just before baking. Its large, brittle crystals give bursts of crunch and a glinting look. It is on top of, not instead of, the ~2% fine salt in the dough — use a light, even hand.

What it contributes

Flaky salt is about texture and moments of flavor rather than overall seasoning. Its thin, pyramid-shaped crystals sit on the surface and deliver little crunchy bursts of salinity as you eat, plus a beautiful glint on the golden top. It is one of the small touches that makes a plain focaccia feel special.

Because it is a finishing element, it works alongside the fine salt already dissolved in the dough — it does not replace it.

How to use it

Scatter flaky salt over the surface after you have oiled and dimpled the dough, right before it goes into the oven. The oil helps it cling; pressing it lightly into the dimples keeps it in place. A light, even sprinkle across the whole surface is the goal — you want occasional crunchy hits, not a salt crust.

Go easy. Because the crystals are large and sit on top, it is easy to overdo the perceived saltiness. Start with less than you think; you can always serve with a little extra.

Which salt to use

Flaky sea salts like Maldon, fleur de sel, or any pyramid/flake-style finishing salt are ideal because they crush pleasantly and dissolve slowly. Coarse rock salt is too hard and can be unpleasant to bite; fine table salt just disappears into the surface without the signature crunch.

Keep flaky salt as a separate jar from your dough salt — you use tiny amounts, so a box lasts a long time.

Where to buy it

Flaky finishing salts are sold in most supermarkets and specialty shops. A single box lasts many bakes. Any flake or pyramid sea salt works; brand matters less than crystal shape.

Find flaky finishing salt on Amazon →

As an Amazon Associate I earn from qualifying purchases.

Frequently asked

What is the difference between flaky salt and regular salt in focaccia?: Fine salt dissolves into the dough to season it throughout (about 2% of flour). Flaky salt is scattered on top just before baking for crunch and sparkle — a finishing touch, not the main seasoning.
When do I add flaky salt to focaccia?: After oiling and dimpling, right before baking, so the oil helps it stick and it keeps its crunch. Adding it too early or into the dough loses the texture.
Can I use table salt instead of flaky salt on top?: You can, but it dissolves into the surface and loses the signature crunch. A flake or pyramid sea salt is what gives the crunchy bursts.

Sources & notes: General finishing-salt guidance; specific brands named as familiar examples, not endorsements.