Tuesday, 12 January 2016

Focaccia with 50% wholewheat, rosemary and walnuts

I made this focaccia to go with a spicy mince that I was cooking. What the focaccia needed to deliver on was strength of flavour that would not get overpowered by the taste of mince. (I used goat meat with a masala of sesame seeds, coconut, ginger and garlic - quite a heady combination, that). 

I used a tiny amount of yeast, to extend proving time. This gave the dough a chance to develop its own flavours. The addition of wholewheat flour added texture, and made the bread strong enough to scoop up the mince manfully. 

While the total preparation and cooking time was over 7 hours, the actual time I spent working was no more than 45 minutes. So all good.


150 g flour
150 g wholewheat flour
3 g fresh yeast
240 ml water
6 g salt
Leaves of 1 sprig of rosemary 
15 g extra virgin olive oil plus some for the topping
1-2 walnut kernels


Mix everything except the walnuts and salt, and let autolysis do its magic for 45 minutes or until the dough turns stringy. 

Add salt and knead lightly until the dough is springy and elastic. 

Leave covered, until the dough rises. This took 6 hours. 

Stretch into a thin sheet on a 12"x9" baking tray and indent the top. Pour olive oil on the surface and let it pool in the indents. Sprinkle with broken walnuts. 

Bake at 200ÂșC for 20 minutes. 

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