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Walnut and Poppy Seed Focaccia

Contributed by: Chris WebAdmin. of


  • 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


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

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