Russian-style Focaccia

Ingredients

While the original Italian focaccia is typically seasoned with olive oil, herbs, and sometimes olives, this Russian adaptation incorporates ingredients commonly found in Russian cuisine. The toppings include sour cream, dill, smoked salmon, and pickled onions, giving the focaccia a distinct Russian flavor profile. 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
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 200g (7 oz) sour cream 200g (7 oz) sour cream
• 200g (7 oz) smoked salmon 200g (7 oz) smoked salmon
• 1 small red onion, thinly sliced and pickled 1 small red onion, thinly sliced and pickled
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 50g (Sugars: 3g)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. 2.
   Gradually add the warm water and vegetable oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 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 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the dough and transfer it to a greased baking sheet. Press the dough evenly into the sheet, creating a rectangular shape.
7. 7.
   Spread the sour cream evenly over the dough, leaving a small border around the edges.
8. 8.
   Arrange the smoked salmon slices on top of the sour cream.
9. 9.
   Scatter the pickled onions over the salmon.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
11. 11.
    Remove from the oven and garnish with fresh dill.
12. 12.
    Allow the focaccia to cool slightly before slicing and serving.

Treat your ingredients with care...

• Smoked salmon — Ensure to use high-quality smoked salmon for the best flavor and texture. Remove any skin or bones before placing it on the focaccia.

Tips & Tricks

• For a vegetarian version, replace the smoked salmon with thinly sliced roasted vegetables, such as zucchini and bell peppers.
• Experiment with different toppings like pickled mushrooms or grated cheese to add more Russian flavors.
• Serve the Russian-style focaccia warm as an appetizer or alongside a bowl of borscht for a complete Russian meal.
• Leftover focaccia can be stored in an airtight container for up to 2 days. Reheat in the oven or toaster before serving.
• If you prefer a thicker focaccia, divide the dough in half and bake in two smaller pans.

Serving advice

Serve the Russian-style focaccia warm, either as an appetizer or as part of a brunch spread. Cut it into squares or triangles for easy serving.

Presentation advice

To enhance the presentation, sprinkle some additional fresh dill over the top of the focaccia before serving. The vibrant green color will add a pop of freshness.