Bavarian-style Focaccia

Ingredients

While the original Italian focaccia is typically seasoned with Mediterranean herbs like rosemary and thyme, this Bavarian adaptation incorporates traditional Bavarian herbs and spices such as caraway seeds, marjoram, and parsley. The flavors are adjusted to complement Bavarian cuisine, making it a distinct and flavorful variation. We alse have the original recipe for Focaccia, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 1 tsp caraway seeds 1 tsp caraway seeds
• 1 tsp dried marjoram 1 tsp dried marjoram
• 1 tbsp chopped fresh parsley 1 tbsp chopped fresh parsley
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 3 tbsp olive oil 3 tbsp olive oil
• Coarse sea salt, for sprinkling Coarse sea salt, for sprinkling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, salt, caraway seeds, dried marjoram, and chopped parsley.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the risen dough and transfer it to a greased baking sheet. Gently press and stretch the dough to form a rectangular shape.
7. 7.
   Drizzle the top of the dough with olive oil and sprinkle with coarse sea salt.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the focaccia turns golden brown.
9. 9.
   Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Caraway seeds — Toast the caraway seeds in a dry pan over medium heat for a few minutes to enhance their flavor before adding them to the dough.
• Dried marjoram — If you don't have dried marjoram, you can substitute it with dried oregano or thyme.
• Olive oil — Use a good quality extra virgin olive oil for the best flavor in the focaccia.
• Coarse sea salt — Sprinkle the coarse sea salt generously on top of the dough to add a delightful crunch and enhance the flavors.
• Instant yeast — Make sure your yeast is fresh and active to ensure proper rising of the dough.

Tips & Tricks

• For a richer flavor, you can add some finely chopped onions or garlic to the dough before baking.
• Experiment with different herbs and spices to customize the flavor of your Bavarian-style focaccia.
• Serve the focaccia warm with a side of Bavarian mustard or a creamy cheese spread.
• Leftover focaccia can be toasted and used as a base for open-faced sandwiches or bruschetta.
• If you prefer a softer texture, brush the baked focaccia with melted butter immediately after removing it from the oven.

Serving advice

Serve the Bavarian-style Focaccia as an appetizer or alongside Bavarian sausages, sauerkraut, or hearty stews. It can also be enjoyed on its own as a snack or as part of a bread basket during a Bavarian-themed gathering.

Presentation advice

Present the Bavarian-style Focaccia on a wooden cutting board or a rustic platter. Sprinkle some fresh parsley leaves on top for a pop of color. Cut it into rectangular slices and serve with a side of Bavarian mustard or a dollop of herb-infused butter.