Focaccia is wonderfully forgiving, which makes it a good bread for experimenting with non-alcoholic beer. Wheat beer has bready, sometimes gently fruity characteristics that can work alongside olive oil, garlic and rosemary. There is still proper baker’s yeast involved; the beer is used for flavour and hydration rather than as the raising agent.
Serves / makes: 1 large focaccia, around 8 portions
Preparation: 20 minutes, plus proving
Cooking: 20–25 minutes
Recommended NA beer: Non-alcoholic wheat beer
Ingredients
- 500g strong white bread flour
- 350ml non-alcoholic wheat beer, at room temperature
- 7g instant dried yeast
- 10g fine sea salt
- 40ml olive oil, divided
- 2 sprigs fresh rosemary
- 2 garlic cloves, thinly sliced
- 5g flaky sea salt, for the topping
Method
- Mix the flour, yeast and fine salt in a large bowl.
- Add the wheat beer and 20ml olive oil. Mix until a soft, slightly sticky dough forms.
- Knead for 5–8 minutes, by hand or with a dough hook, until the dough becomes smoother and elastic.
- Place in a lightly oiled bowl, cover and prove for 1–2 hours until roughly doubled.
- Oil a baking tray measuring approximately 23 × 33cm with 10ml olive oil. Transfer the dough to the tray and gently stretch towards the corners.
- Cover and leave to rise for another 30–45 minutes. Preheat the oven to 220°C (200°C fan).
- Drizzle with the final 10ml olive oil, press dimples into the surface with your fingertips and scatter over rosemary, sliced garlic and flaky salt.
- Bake for 20–25 minutes until golden and cooked through. Cool briefly before cutting.
Why Use This Style of NA Beer?
Wheat beer can lend a soft bready, malty background to focaccia, with subtle fruity or spicy notes depending on the chosen beer. The rosemary and garlic remain the main flavours.
Tips and Variations
The dough should be relatively wet: resist the temptation to add too much extra flour. If the garlic starts browning too quickly, loosely cover the tray with foil for the final few minutes.
