Slovak-style Focaccia with Herbs and Cheese

Ingredients

In this Slovak adaptation of Focaccia, we incorporate elements of Slovak cuisine to create a unique flavor profile. The original Italian Focaccia is typically topped with olive oil, salt, and herbs, while our Slovak-style version adds a generous amount of grated cheese to the mix. Additionally, we use a blend of all-purpose flour and potato flour in the dough, which gives the bread a slightly different texture compared to the original. We alse have the original recipe for Focaccia Messinese, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (3/4 cup) potato flour 100g (3/4 cup) potato flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 2 tbsp olive oil 2 tbsp olive oil
• 400ml (1 2/3 cups) warm water 400ml (1 2/3 cups) warm water
• 2 tbsp fresh rosemary, chopped 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves 1 tbsp fresh thyme leaves
• 1 tbsp fresh marjoram leaves 1 tbsp fresh marjoram leaves
• 200g (7 oz) grated cheese (such as Bryndza or Edam) 200g (7 oz) grated cheese (such as Bryndza or Edam)
• Salt, for sprinkling Salt, for sprinkling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 9g, 4g
• Carbohydrates (total, sugars): 49g, 2g
• Protein: 11g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, potato flour, instant yeast, sugar, and salt.
2. 2.
   Add the olive oil and warm water to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 10 minutes, until the dough 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 cover the entire baking sheet.
7. 7.
   Sprinkle the chopped rosemary, thyme, and marjoram evenly over the dough.
8. 8.
   Top the dough with the grated cheese, ensuring it covers the entire surface.
9. 9.
   Sprinkle salt over the cheese.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the cheese has melted and slightly caramelized.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing.
12. 12.
    Serve warm or at room temperature.

Treat your ingredients with care...

• Potato flour — Potato flour adds a unique texture to the focaccia. If you can't find potato flour, you can substitute it with an equal amount of all-purpose flour, although the texture may be slightly different.
• Bryndza cheese — Bryndza is a traditional Slovak sheep cheese with a tangy flavor. If you can't find Bryndza, you can substitute it with Edam or any other grated cheese of your choice.

Tips & Tricks

• For a more pronounced herb flavor, you can infuse the olive oil with the fresh herbs before adding it to the dough.
• Experiment with different types of cheese to find your favorite flavor combination.
• Serve the focaccia with a side of Slovak garlic dip for an extra burst of flavor.
• If you prefer a softer crust, you can brush the baked focaccia with melted butter immediately after removing it from the oven.
• Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven or toaster oven before serving.

Serving advice

Serve the Slovak-style Focaccia warm or at room temperature. It can be enjoyed on its own as a snack or appetizer, or served alongside soups, stews, or salads for a complete meal.

Presentation advice

To enhance the presentation, sprinkle some additional fresh herbs on top of the baked focaccia before serving. You can also drizzle a small amount of olive oil over the bread for a glossy finish.