Skyr focaccia is a delightful twist on traditional Italian bread, incorporating Icelandic skyr for added tang and a tender crumb. Its airy texture and crisp crust make it an ideal accompaniment for soups, salads, or simply enjoyed on its own. This recipe is straightforward, leveraging the unique qualities of skyr to create a bread that’s both flavorful and nutritious, perfect for bakers looking to experiment with dairy-infused focaccia.
Ingredients
- 250g all-purpose flour (about 2 cups)
- 150g Icelandic skyr (about ⅔ cup)
- 100ml warm water (about ⅓ cup + 1 tbsp)
- 2 tbsp olive oil (plus extra for drizzling)
- 1 tsp fine sea salt
- 1 tsp sugar
- 1 sachet (7g) active dry yeast or 2 ¼ tsp instant yeast
- Fresh rosemary or thyme (for topping)
- Coarse sea salt (for sprinkling)
Instructions
- Activate the yeast: In a small bowl, combine warm water (not hot, around 37°C/98°F) with the sugar and yeast. Stir gently, then let sit for 5-10 minutes until frothy. If using instant yeast, you can skip this step and add directly to the dry ingredients.
- Mix the dough: In a large mixing bowl, whisk together the flour and salt. Add the activated yeast mixture, skyr, and olive oil. Mix with a spoon or dough hook until a sticky dough forms.
- Knead the dough: Transfer to a floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for about 5 minutes.
- First proof: Lightly oil a large bowl, place the dough inside, and cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area for 1 to 1.5 hours until doubled in size.
- Preheat oven: Preheat your oven to 220°C (430°F). If you have a baking stone, place it in the oven while preheating for a crispier crust.
- Shape the focaccia: Punch down the risen dough gently to release excess air. Transfer to a well-oiled baking sheet or a parchment-lined tray. Use your fingers to spread the dough out evenly, about 1-2 cm thick.
- Second proof: Cover the shaped dough loosely with a towel and let it rest for 20-30 minutes to relax the gluten and enhance the airy texture.
- Prepare for baking: Dimple the dough with your fingertips to create indentations. Drizzle generously with olive oil, then sprinkle with chopped rosemary or thyme and coarse sea salt.
- Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until golden brown and crispy around the edges.
- Cool and serve: Remove from oven and let cool slightly before slicing. Serve warm or at room temperature, perfect for snacking or as a side dish.
Tips
- Substitutions: If skyr isn’t available, Greek yogurt or strained plain yogurt can be used, but expect a slightly different texture and flavor. For a vegan version, replace skyr with plant-based yogurt and use vegan-friendly yeast.
- Storage: Keep leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat in a warm oven for best results.
- Common mistakes: Overproofing can cause the bread to collapse; keep an eye on the dough during rising. Also, avoid adding too much water, which can make the dough sticky and difficult to handle.
- Extra flavor: Try adding sliced olives, cherry tomatoes, or caramelized onions before baking for additional flavor variations.
Serving Suggestions
This skyr focaccia pairs beautifully with a variety of dishes. Serve it alongside hearty soups like tomato or minestrone, or use it as a base for open-faced sandwiches topped with cheese, cured meats, or fresh vegetables. It’s also excellent simply torn into pieces and dipped in olive oil or hummus for a satisfying snack.
Variations
For a different twist, consider adding grated cheese such as Parmesan or mozzarella before baking. You can also infuse the dough with minced garlic or chili flakes for a spicy kick. Incorporate herbs like basil, oregano, or thyme into the dough itself for a more aromatic loaf. Sweet versions with a drizzle of honey and a sprinkle of cinnamon can be enjoyed as a breakfast treat.
Storage and Reheating
Leftover focaccia can be stored at room temperature in an airtight container for up to 2 days. To keep it fresh, wrap it tightly in foil or plastic wrap. For longer storage, freeze the bread for up to 1 month; reheat slices in a 180°C (350°F) oven for 5-8 minutes until warm and crispy. Avoid microwaving, as it can make the bread soggy.
Frequently Asked Questions
Can I use fresh yeast instead of dry yeast?
Yes, you can substitute fresh yeast. Use about 15 grams of fresh yeast, crumbled into the warm water with a pinch of sugar. Allow it to activate until frothy, then proceed with the recipe as directed. Remember to adjust the quantity if you’re scaling the recipe.
Is skyr necessary for this recipe?
Skyr adds a unique tang and tender crumb to the focaccia, but if you can’t find it, Greek yogurt or strained plain yogurt can be used as substitutes. The texture and flavor will be slightly different, but the overall result will still be delicious.
Can I make this dough ahead of time?
Absolutely. You can prepare the dough up to the second proof stage and refrigerate it overnight. Let it come to room temperature for about 30 minutes before shaping and baking. This allows the flavors to develop and makes the process more flexible.
What if my focaccia turns out dense or flat?
This could be due to underproofing or not enough rising time. Make sure to give the dough enough time to double in size during the first proof. Also, ensure the yeast is active and the environment is warm. Overworking the dough can also cause it to lose air pockets, so handle it gently during shaping.
Can I add toppings like olives or onions?
Yes, toppings like sliced olives, caramelized onions, cherry tomatoes, or even thinly sliced potatoes can be added before baking. Press them gently into the dough to ensure they stay in place, and adjust baking time slightly if needed for added toppings.
What makes this focaccia crispy?
The high oven temperature, generous olive oil drizzled on top, and the use of a baking stone (if available) all contribute to a crisp crust. Dimpling the dough before baking also helps create those characteristic airy pockets and a crunchy exterior.
Enjoy baking this flavorful skyr focaccia as a versatile bread that impresses with its tender interior and crispy crust. Its unique ingredient elevates a classic recipe, making it both nutritious and delicious for everyday meals or special occasions.
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