WHEAT BEER FOCACCIA

Discover the simplicity of Cuisine Alpine Maritime: A Focaccia-Recipe

Wheat Beer Focaccia: A rustic Alpine Twist on Italian Tradition

FROM ZERMATT WITH LOVE

Born out of a collaboration with exceptionally skilled chefs Christian Geisler and Mitja Birlo at the celebrated Pop Up Restaurant Heimberg in Zermatt in winter 2014 / 2015 this Wheat Beer Focaccia-Recipe represents the simplicity and depth of alpine ingredients and Italian fine dining expertise. The subtle infusion of wheat beer into the dough adds a sophisticated depth of taste dimensions, while the olive oil and crispy Fleur de Sel complete the experience with a touch of Mediterranean flair.

This focaccia makes effort being more than just an Apero Snack — it embodies shared cultural threads that unite Alpine and Mediterranean traditions.

The wheat beer imparts a distinctive flavor to the dough and, through its carbonation, contributes to a subtle lightness. Additionally, the beer enhances the dough’s moisture, resulting in a soft, airy crumb with a slightly malty undertone that adds depth to the bread's overall flavour.

Gluten Structure: Alcohol can influence gluten development in the dough by stabilizing the wheat gluten structures. This results in a more delicate yet simultaneously elastic texture.

Quick & delicous bread Recipe:

Explore the recipe that holds a special place in my culinary memories:

INGREDIENTS	QUANTITIES
Wheat Beer Focaccia  1/1 GN	Grams/g
Flour: 1/3 00, 1/3 Manitoba, 1/3 550	2000
Wheat Beer / White Beer	1000
Fresh Yeast	80
Salt	20
Olive Oil	15
Proof 1-2h at 38°C / Steam 4 minutes at 100°C / Bake 200°C 20 minutes / turnover / bake another 5-10 minutes / Finish with Olive Oil from Giovanni Dri & Fleur de Sel

Wheat Beer Focaccia - Thomas Essl.pdf

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• Prepare the Yeast:

  • In a small bowl, dissolve the fresh yeast in room-temperated Appenzeller wheat beer, stir gently, and let it sit for about 5 minutes until the mixture becomes frothy.

    
    

• Mix the Dough:

  • In a large Kitchen Aid bowl, combine the flour and salt. Add the yeast-beer mixture and olive oil, and stir it.

  • Once bound, knead for 13 minutes until smooth and elastic.

    
    

• First Rise:

  • Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let it proof in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

    
    

• Shape the Focaccia:

  • Once the dough has risen, fold it and release the air gently. Transfer it to a 1/1 GN baking tray lined with parchment paper. Gently stretch and press the dough carefully with the heel of your hands to fill the tray, creating a roughly rectangular shape about 1 to 2 cm thick.

• Second Rise:

  • Cover the dough again and let it rise for another 30 minutes at 38°C.

    
    

• Bake:

  • Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and crispy on top. The bottom should also be firm and slightly browned. If you`ve a Combi Steamer available, Steam the Focaccia 8-10 minutes at 100°C before baking. This ensures a double-amazing crisp.

    
    

Appenzeller Organic Wheat Beer: This top fermented, naturally cloudy wheat beer is highly carbonated. Fermentation by-products such as fruit esters and phenols can be tasted as banana or cloves, lending this wheat bear its distinctive flavour.

APPENZELLER BEER — SWITZERLANDS COMMITMENT TO CULTIVATED AUTHENTICITY

Fresh mountain spring water, malted barley, hops and yeast are the foundation of what the Locher family creates since 1886 and for five generations.

Cultural Appreciation

In the alpine Swiss canton of Appenzell, the interplay of sustainable agriculture, traditional craftsmanship, and a heightened awareness of environmental protection contributes to the region's ecological distinctiveness, making a significant impact on the preservation of nature and regional identity.