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🍽️ Crunchy Nut Focaccia

2889 kcal · 30 min · 4 portions

Ingrédients

• 400 g flour
• 0.5 tsp salt
• 0.5 cube yeast (20 g)
• 50 ml olive oil
• 100 g chopped walnuts
• rosemary (1 tbsp each, freshly chopped)
• sage (1 tbsp each, freshly chopped)
• 2 tbsp olive oil
• butter (for the baking sheet)
• flour (for the work surface)

Préparation

1. 1. Stir the yeast into 200 milliliters of lukewarm water in a small bowl.
2. 2. Mix the flour with the salt in a large bowl.
3. 3. Add the yeast mixture and the olive oil to the flour.
4. 4. Knead everything into a smooth dough using the dough hooks of an electric hand mixer.
5. 5. Let the dough rise, covered, in a warm place for about 45 minutes.
6. 6. Work the dough again on a lightly floured work surface.
7. 7. Knead the nuts and herbs thoroughly into the dough.
8. 8. Roll the dough out into a round flatbread with a diameter of about 30 centimeters.
9. 9. Place the flatbread on a greased baking sheet.
10. 10. Press indentations into the surface of the dough using a small spoon.
11. 11. Drizzle the dough with olive oil.
12. 12. Let the flatbread rise, covered, for another 15 minutes.
13. 13. Preheat the oven to 200 degrees (conventional or fan-assisted, middle rack).
14. 14. Bake the focaccia in the oven for about 25 minutes.

Nutrition par portion

• kcal: 2889
• Protein: 65 g · Fett/Fat: 153 g · Carbs: 314 g