- 500g bread flour
- 3g fast-action dried yeast
- 10g salt
- 400ml water
- 20ml olive oil
- 50ml extra virgin olive oil
- 5 sprigs rosemary, roughly chopped
- 75g California walnuts, roughly chopped
- 100g black grapes
1. To make the focaccia dough, place the flour, yeast and salt into a large bowl and mix. Make a well in the middle of the mixture and pour in the water and oil. Using your hands, mix together to form a rough dough. You don’t need to knead this, just make sure there are no dry pockets of flour. Cover the bowl with clingfilm and set aside for about 8-12 hours or until doubled in size.
2. Pour half the oil into a brownie tin that measures roughly 11 x 7 inches and spread to coat the entire tin. Tip the dough into the tin and use your fingertips to press the dough into the corners. Cover the tin with clingfilm and set aside for about 1-2 hours or until it has risen by about half. Preheat the oven to 220ºC (200ºC fan).
3. Use your fingertips to dimple the dough to create that classic focaccia look. Pour the remaining oil into a small bowl and mix in the chopped rosemary. Pour this oil over the focaccia and sprinkle over the California walnuts and grapes. Finish with a sprinkle of flaked sea salt.
4. Bake for about 20-25 minutes or until the focaccia is golden brown. Allow to cool for a few minutes before transferring to a wire rack to cool further. Serve when the bread is touch warm.
Recipe courtesy of Edd Kimber for California Walnuts