Walnut Focaccia
makes 6-8 servings
Recipe from Domenica Marchetti
If you don’t have walnut oil on hand, substitute extra-virgin olive oil; you can still add the walnut topping and end up with great, crispy-tender focaccia.
Read more about this recipe in Big Night In by Domenica Marchetti.
ingredients
Focaccia:
2 teaspoons active dry yeast
1 cup warm water (110F)
1 tablespoon honey
2 1/2 cups unbleached all-purpose flour
3/4 teaspoon kosher or sea salt
2 tablespoons walnut oil, plus additional for greasing bowl and pan
Cornmeal for sprinkling pan
Topping:
1/4 cup walnut oil or extra-virgin olive oil
2 teaspoons coarsely chopped fresh rosemary
1 tablespoon coarse sea salt
1/4 cup chopped walnuts
timer
prep: 10 minutes
total: 3 hours 20 minutes
tools
small bowl
food processor
glass or ceramic bowl
plastic wrap
8x11-inch rimmed baking sheet
instructions
1. Stir together the yeast, water, honey and 1 tablespoon of the flour until smooth. Let the mixture proof for about 15 minutes, until a creamy foam forms on top.
2. Put the remaining flour and 3/4 teaspoon of salt into the work bowl of a food processor and pulse briefly to combine. Add the 2 tablespoons of walnut oil and the yeast mixture to the bowl and process for about 30 seconds, until a ball of dough forms.
3. Turn the dough out onto a lightly floured work surface and knead for 5 minutes, adding additional flour if necessary to achieve a smooth, silky dough. Form the dough into a tight ball and place it into a glass or ceramic bowl greased with 1 tablespoon of walnut oil.
4. Cover the bowl with plastic wrap and place it in a warm, draft-free spot for 2 hours to rise, until it is doubled in size. Have ready an 8x11-inch rimmed baking sheet that has been lightly greased with walnut oil and sprinkled with cornmeal.
5. Remove the dough from the bowl and knead it briefly to deflate it. Transfer the dough to the baking sheet and gently press it out with your fingertips until it covers the entire sheet to the rim. Cover with plastic and let the focaccia rise in a warm, draft-free spot for 30 minutes.
6. Uncover the dough and press your fingertips or knuckles into it to create depressions all over the surface. Cover the dough and let it rise again for another hour or so, until it is nicely puffed up. Heat the oven to 400F while the dough is going through its final rise.
7. Uncover and drizzle or gently brush the walnut or olive oil all over the surface of the focaccia and sprinkle with the chopped rosemary and sea salt.
8. Place the focaccia in the oven and bake for 10 minutes. Sprinkle the chopped walnuts over the top of the focaccia and bake an additional 10 to 15 minutes, until the top is golden and the bread sounds hollow when lightly tapped.
