Scandinavian Christmas Coffee & Cardamom Focaccia with Silvered Almond Layer

What Makes This Special

This master-level focaccia is a Scandinavian winter celebration: a soft, chewy crumb laced with the warmth of cardamom and the depth of coffee, layered with a silvered almond crust that glimmers for Christmas. Flavor layering and careful fermentation transform this into a sophisticated centerpiece for any holiday tea table.

Ingredients

Each ingredient is essential to build complexity, texture, and wintery Scandinavian nuance. Rye flour adds earthiness and authenticity, while cardamom and coffee intertwine for deep, subtle layering. The silvered almonds and edible silver leaf crown the bread with festive flair.

For the Focaccia Dough

• Bread flour & rye flour: Create structure and a slightly rustic crumb.
• Yeast & salt: For rise and balance; salt restrains yeast, developing flavor.
• Water & olive oil: Hydration, tenderness, and rich flavor.
• Cardamom & caster sugar: Classic Scandinavian spice and sweetness.
• Coffee: Deepens the profile with subtle bitterness; a winter twist.

For the Almond-Silver Layer

• Silvered almonds & pearl sugar: Crunch and traditional sweetness.
• Edible silver leaf: A sparkling finish for Christmas presentation.
• Flaked sea salt: Balances sweetness and amplifies flavor.

Instructions

Step 1: Prepare the Preferment (Overnight Flavor Layering)

In a large bowl, combine 100g bread flour, all the rye flour (50g), 2g yeast, 120ml water, and the cooled brewed coffee. Stir until no dry streaks remain. Cover with plastic wrap and refrigerate overnight (12–16 hours). This slow fermentation builds depth and complexity.

Step 2: Mix the Dough & First Hydration

Next day, add the remaining 400g bread flour, 10g yeast, 10g fine salt, 35g caster sugar, 10g ground cardamom, 300ml tepid water, and 50ml olive oil to the preferment. Mix by hand or in a stand mixer on low speed for 3 minutes, then medium speed for 5 minutes, until a very sticky, elastic dough forms. This high hydration is crucial for focaccia’s open crumb.

Step 3: Bulk Fermentation with Stretch & Folds

Transfer dough to a large, well-oiled bowl. Cover and let rise at room temperature for 1 hour. Every 20 minutes, perform a set of stretch-and-folds: wet your hands, gently pull one edge up and fold over the dough, rotating bowl and repeating on all sides. This strengthens gluten without overworking.

Step 4: First Layering—Almond & Sugar

After the bulk rise, oil your baking tray and line with parchment. Pour 1/3 of the dough into the tray. Sprinkle half the silvered almonds (35g) and a third of the pearl sugar (about 3g) over. Drizzle a little olive oil. Gently spread another 1/3 of the dough, then repeat the almond/pearl sugar layer. Top with remaining dough, gently stretching to cover the surface. Cover and rest for 30 minutes.

Step 5: Dimpling & Second Fermentation

With well-oiled fingers, press deep dimples into the dough, pressing some nuts into the dough. Drizzle with remaining olive oil, scatter the rest of the almonds, pearl sugar, and flaked sea salt. Tent with plastic and let rise 45–60 minutes, until puffy.

Step 6: Bake for Silver Perfection

Preheat oven to 220°C (fan 200°C/gas 7). Bake focaccia for 24–26 minutes, rotating halfway, until deep golden with crisp edges and aromatic. If using, in the last 2 minutes, lay small pieces of edible silver leaf across the top (they will adhere to residual oil and warmth).

Step 7: Cool, Slice, and Serve for Tea Time

Cool in pan 10 minutes, then lift out onto a rack. Brush lightly with a little extra olive oil. Cool fully before slicing into elegant strips or squares. Serve as a stunning centerpiece for your Christmas tea.

Pro Tips

• Use fresh cardamom pods: Grind just before use for explosive aroma; pre-ground loses vibrancy.
• High hydration is key: The dough will be sticky—resist adding flour. Oil your hands and tools for easy handling.
• Layer thoughtfully: Evenly distribute almonds and sugar for dramatic, flavorful cross-sections.

Troubleshooting

Problem? Focaccia is dense, not airy. Let dough ferment longer or ensure your yeast is fresh. Stickiness is a good sign; resist adding flour which can tighten the crumb.

Silver leaf won’t stick? Apply when focaccia is just out of the oven and still oily, using a dry pastry brush.

Variations

• Saffron-Infused: Bloom a pinch of saffron in the warm water for a golden, aromatic twist.
• Lingonberry Swirl: Scatter 50g dried lingonberries (or cranberries) between layers for tart bursts.
• Hazelnut & Orange: Substitute hazelnuts for almonds and add zest of 1 orange to the dough for a different festive flavor.

Storage

Store in an airtight container at room temperature for up to 2 days. To refresh, warm in a low oven for 5 minutes. For longer storage, wrap slices well and freeze up to 1 month; thaw and re-crisp before serving.

Enjoy this masterful, silver-topped Scandinavian focaccia as the star of your Christmas tea table—each bite a layered tapestry of winter flavors and textures.