Walnut and Herb Focaccia
- For the dough
- 400 grams Pastry flour
- ½ teaspoon salt
- ½ cube Yeast (20 grams)
- 50 milliliters olive oil
- 100 grams chopped Walnut
- rosemary (1 tablespoon, freshly chopped)
- Sage (1 tablespoon, freshly chopped)
- 2 tablespoons olive oil
For the dough, mix the yeast with 200 ml (approximately 1 cup) of warm water. Mix the flour with the salt in a bowl. Add the dissolved yeast along with the olive oil to the flour and knead with the kneading hook of the electric hand mixer to a smooth dough. Cover the dough and leave in a warm place for about 45 minutes.
Knead the dough again on a floured surface, and knead in the walnuts, rosemary and sage. Roll out the dough into a flat cake of about 30 cm (approximately 16 inches) diameter. Place the flat cake on a greased baking sheet. Press small wells over the surface of the flat cake with a small spoon and drizzle with olive oil. Cover the flat cake and let rise for another 15 minutes.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 25 minutes.