Hungarian-style Focaccia

Ingredients

The Hungarian-style Focaccia differs from the original Italian version by incorporating Hungarian spices and flavors. Instead of the traditional Italian herbs like rosemary and thyme, this recipe uses paprika, caraway seeds, and garlic to infuse the bread with a distinct Hungarian taste. 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
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp sweet Hungarian paprika 1 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds 1 tsp caraway seeds
• 2 cloves garlic, minced 2 cloves garlic, minced
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 7g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. 2.
   Add the olive oil, paprika, caraway seeds, minced garlic, and warm water to the bowl.
3. 3.
   Mix the ingredients together until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.
5. 5.
   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.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the risen dough and transfer it to a greased baking sheet.
8. 8.
   Press the dough evenly into the baking sheet, creating dimples with your fingers.
9. 9.
   Drizzle the top of the dough with olive oil and sprinkle with additional paprika and caraway seeds.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
11. 11.
    Remove from the oven and let it cool slightly before slicing and serving.

Treat your ingredients with care...

• Paprika — Use high-quality Hungarian sweet paprika for the best flavor.
• Caraway seeds — Toast the caraway seeds in a dry pan before using to enhance their aroma.
• Garlic — Freshly minced garlic will provide the most intense flavor.

Tips & Tricks

• For a spicier version, use hot Hungarian paprika instead of sweet paprika.
• Serve the focaccia warm with a side of Hungarian goulash or as a base for open-faced sandwiches.
• Customize the toppings by adding sliced onions, bell peppers, or grated cheese before baking.
• Leftover focaccia can be toasted and used as croutons in salads or soups.
• Experiment with different herbs and spices to create your own unique Hungarian-style focaccia.

Serving advice

Serve the Hungarian-style Focaccia warm or at room temperature. It is delicious on its own or served with Hungarian dips such as Liptauer or sour cream mixed with paprika.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped parsley or chives on top of the focaccia before serving. The vibrant green color will add a pop of freshness to the bread.