Walnut Rosemary Chilli Focaccia

Makes 1 loaf

Rosemary Focaccia400 grams lukewarm water
2 heaped teaspoons of instant dry yeast
20 grams olive oil
500 grams Bakers flour
1 heaped teaspoon of Himalayan salt
½ cup of walnuts
Fresh rosemary
Chilli flakes (optional)

Rising time for dough 1.5 hours in total. Line a baking tray approx. 14cm length x 10 cm width x
2cm in height.

Using your mixer, use a dough hook to make it easier to mix the ingredients otherwise use a wooden
spoon or your hands to mix. In your bowl add water, yeast, oil and stand for at least 5 minutes.

Add flour, salt and mix for approx 5-10 minutes until it all comes together. You should have a
smooth dough consistency, a little runny. Prepare a deep large bowl that has been drizzled with oil
around the inside. Use one hand with your clean fingers and spread the oil around the bowl to avoid
the dough from sticking. Place dough in the bowl and cover with cling wrap and a towel over it. Set
aside for at least one hour. Knock down the dough, place on a floured board and knead for at least
5-10 mins. Place and shape the dough in your baking dish. Using a large piece of cling wrap, spray
with oil and cover dough (oil on the inside so it doesn’t stick to the cling wrap.

Preheat your oven to 200C. Allow dough to rise for another 30 minutes.

Using your two fingers spread apart approx 5cm, dip them into plain flour, poke the dough at least
halfway down the dough and repeat until the whole dish is done.

With the holes you have made place a piece of the walnut in with some rosemary. A generous
amount of salt & pepper over the focaccia. Drizzle with olive oil, sprinkle some chilli flakes (optional)
and its ready for baking.

Bake in 200 C for approx 23-25 minutes until golden brown.

Cool on a wire rack and wait a couple of minutes before cutting.

Walnuts contain antioxidants

Walnuts are low in sodium and contain potassium

Walnuts are a source of plant protein

Walnuts contain plant omega 3

Walnuts are a source of plant protein