Golden focaccia, browned mini meatballs, rich gravy, fresh herbs, and lingonberry jam.
SERVES8–10
PREP45 min
COOK40–45 min
PAN9×13
THE STORY
One of the experiments that proved comfort food belongs on focaccia.
The original Swedish meatball focaccia was delicious, so the final version leaned into the parts that worked: a par-baked sourdough base, browned one-inch meatballs, gravy thinned for absorption, and a thicker finish for gloss and dipping.
Dill, parsley, and optional lingonberry jam keep the whole pan unmistakably Swedish-inspired.
Method
Par-bake focaccia.Press dough into an oiled 9×13 pan, dimple, drizzle with oil, and rest. Bake at 425°F for 15–18 minutes until puffed and pale gold.
Brown meatballs.Mix meatball ingredients gently, form about 32 one-inch balls, and brown in butter without fully cooking.
Make gravy.Melt butter, whisk in flour for 2 minutes, then gradually whisk in broth. Simmer 4–6 minutes; add cream and simmer 3–4 minutes. Season with Dijon, Worcestershire, soy if using, salt, and pepper.
Assemble.Press meatballs halfway into the par-baked focaccia. Thin 1½ cups gravy with ¼–½ cup broth and spoon into the dimples.
Bake.Return to 425°F for 10–15 minutes, until meatballs are cooked and focaccia is golden.
Gloss and finish.Add remaining thicker gravy and bake 5 minutes more; broil 60–90 seconds if desired. Finish with herbs, flaky salt, pepper, and lingonberry jam.
Serve the extra gravy warm for dipping. Cucumber salad and lingonberry jam complete the plate.
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