Walnut and Poppy Seed Focaccia
Contributed by: Chris WebAdmin. of RecipesNow.com
Ingredients:
- 1/2 cup walnuts, coarsely chopped 125 mL
- 1/2 cup olive oil (approx.), divided 125 mL
- 1 envelope (8 g) active dry yeast
- 1 cup lukewarm water 250 mL
- 3 cups all-purpose flour 750 mL
- 1 tsp salt 5 mL
- 1 tsp poppy seeds 5 mL
- pinch coarse salt
Directions:
In small saucepan combine walnuts and oil; warm over low heat 10 minutes. Set aside for 30
minutes. Strain, reserving nuts and oil separately.
Stir yeast into lukewarm water and set aside for 10 minutes.
Combine flour and salt in large bowl and make a well in the center. Pour yeast mixture and 4
tbsp (60 mL) of walnut-scented olive oil into the well. Stir to gradually incorporate flour. Turn
out onto work surface and knead for 10 minutes. Shape dough into a smooth ball and place in
large oiled bowl. Cover loosely with tea towel and set aside in a warm place until doubled in
volume, about 1 hour.
Turn out onto oiled baking sheet; use fingertips to work dough into a 9" (23 cm) round.
Cover with tea towel and set aside in a warm place 30 minutes. Preheat oven to 400¼F
(200¼C). Top dough with walnuts and use fingertips to push them into dough, making deep
indentations. Brush with remaining olive oil and sprinkle with poppy seeds and coarse salt. Bake
on lowest oven rack 20 minutes or until light golden brown.
Preparation time: 20 minutes - Steeping time, oil and walnuts: 30 minutes - Total rising time: 1 1/2 hours - Baking time: 20 minutes
Serving Size: Makes one 10-inch (25 cm) focaccia
