Latvian-style Focaccia

Ingredients

While the original Italian focaccia is made with wheat flour, this Latvian adaptation incorporates rye flour to add a distinct flavor. Additionally, traditional Latvian ingredients such as caraway seeds and honey are used to enhance the taste and reflect the culinary heritage of Latvia. We alse have the original recipe for Focaccia, so you can check it out.

• 500g (4 cups) rye flour 500g (4 cups) rye flour
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 1 tbsp caraway seeds 1 tbsp caraway seeds
• 1 tbsp honey 1 tbsp honey
• 400ml (1 ¾ cups) warm water 400ml (1 ¾ cups) warm water
• 60ml (¼ cup) olive oil 60ml (¼ cup) olive oil
• Coarse sea salt, for sprinkling Coarse sea salt, for sprinkling

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 40g (2g sugars)
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, all-purpose flour, yeast, salt, caraway seeds, and honey.
2. 2.
   Gradually add warm water while stirring the mixture with a wooden spoon until a sticky dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F) and grease a baking sheet with olive oil.
6. 6.
   Punch down the dough to release any air bubbles and transfer it to the prepared baking sheet.
7. 7.
   Gently press and stretch the dough to cover the entire baking sheet, creating a flat surface.
8. 8.
   Drizzle olive oil over the dough and sprinkle it with coarse sea salt.
9. 9.
   Bake for 20-25 minutes or until the focaccia turns golden brown.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Rye flour — Ensure you are using a good quality rye flour for the best flavor and texture.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes to enhance their aroma before adding them to the dough.
• Honey — For a vegan version, substitute honey with an equal amount of maple syrup.
• Olive oil — Use extra virgin olive oil for a richer taste in the focaccia.
• Coarse sea salt — Sprinkle the salt generously over the dough to add a burst of flavor.

Tips & Tricks

• To achieve a crispier crust, place a pan of water on the bottom rack of the oven while baking the focaccia.
• Experiment with toppings such as caramelized onions, grated cheese, or sun-dried tomatoes to add extra flavor.
• Serve the focaccia warm with a drizzle of honey or a dollop of Latvian sour cream for a traditional touch.
• Leftover focaccia can be toasted and used as a base for open-faced sandwiches or croutons for salads.
• For a festive twist, sprinkle the dough with dried cranberries and chopped walnuts before baking.

Serving advice

Serve the Latvian-style focaccia as an appetizer or alongside Latvian soups and stews. It pairs well with Latvian smoked fish, pickled vegetables, or Latvian cheese.

Presentation advice

Cut the focaccia into squares or wedges and arrange them on a wooden platter. Garnish with fresh herbs such as dill or parsley for a pop of color.