Walnut Focaccia
Walnut Focaccia - a delicious and easy to make Italian bread with nutty and slightly sweet flavours. Perfect during Autumn and Winter for dunking in soups or spreading with Gorgonzola cheese, delish!
Servings: 12 servings
Calories: 247kcal
Ingredients
- 4 cups Italian 00 Flour (500g) see note 1
- 1 ⅓ + 1 tablespoon warm water (320ml)
- 1 cup walnut halves (100g)
- 4 tablespoons olive oil plus extra for drizzling
- 1 teaspoon sugar
- 1 teaspoon fine salt
- 1 pinch sea salt flakes for topping
- fresh rosemary or oregano for topping (optional)
Instructions
- Finely chop the walnuts so you have fine and slightly bigger pieces. Add them to a large mixing bowl with the flour and stir until combined.
- Next, add the yeast, salt and sugar at separate sides of the bowl. Add the warm water and 4 tablespoons of olive oil and mix to form a rough dough.
- Tip the dough out onto a lightly floured work surface and knead for 10 minutes until it’s smooth and elastic.
- Lightly grease a clean, large clean mixing bowl with olive oil and add the dough to the bowl rubbing a little oil on top of the dough too. Cover with plastic wrap (cling film) or a damp kitchen towel and leave in a warm but not hot place until doubled in size.
- Once doubled in size, lightly grease a large baking tray (10x15 inch or similar) with oil and transfer the dough, squashing it down to fit the tray using your hands. Cover with plastic wrap again and leave it until it has doubled in size (about 1 hour).
- Pre-heat the oven to450F/ 230C.
- Remove the plastic wrap and make dimples all over the focaccia using your finger tips. Sprinkled with a little salt, add rosemary or oregano at this point if desired and drizzle with a few tablespoons of olive oil.
- Bake in the oven for 15-18 minutes, until browned and crispy on top. Let it cool before serving (best served on the same day).
Video
Notes
- Italian 00 flour is recommended but you can use all-purpose flour in a pinch. Important! - if measuring flour in cups you must spoon the flour into your cup and level it off with a knife to avoid overpacking.
- Use a kitchen scale if possible - flour is very easy to measure wrong using cups so I highly recommend using a kitchen scale if possible.
- Yeast - use fast-action yeast also known as instant yeast which you can add directly to the flour. Make sure to read the packet just in case your yeast has to be activated in water first.
- Storage - the focaccia is best served on the same day it's made but will keep up to 3 days and can be reheated in a hot oven. Wrap leftover tightly in plastic wrap and foil to avoid it drying out.
Nutrition
Calories: 247kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 196mg | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg