Walnut-Herb Focaccia

Walnut-Herb Focaccia
1 hr 50 min.


for 1 Backblech (Foccacia)
For the dough
400 grams Pastry flour
½ teaspoon Salt
½ cube Yeast
50 milliliters Olive oil
100 grams chopped Walnuts
1 tablespoon freshly chopped Rosemary
1 tablespoon freshly chopped Sage
2 tablespoons Olive oil
For preparing
Butter (for greasing the pan)
Pastry flour (for rolling out)
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Preparation steps

Step 1/2

Combine the yeast with 200 ml (approximately 1 cup) of warm water. Combine the flour and salt in a large bowl. Stir in the dissolved yeast and olive oil and mix with the dough hook attachment of a hand mixer until a smooth dough is formed. Cover and let rise in a warm place for about 45 minutes. 

Step 2/2

Transfer the dough to a floured surface and knead in the chopped walnuts, rosemary and sage. Roll the dough into a large circular shape about 30 cm (approximately 12 inches) in diameter and place on a well-greased baking sheet. Lightly press with fingertips to form small divets and drizzle with olive oil. Cover and let rise for about 15 minutes, then bake in an oven preheated to 200°C (approximately 400°F) for 25 minutes, until golden brown.