Friday, May 1, 2009

walnutty focaccia

flat breads

I had to bring treats to an after-funeral party today, so I said I'd bring focaccia. The one on the right is ever-popular focaccia Pugliese, made with potatoes and durum flour, from Carol Field's Focaccia. The other one is my own invention, a spelty, walnutty, sagey focaccia. I haven't tried it yet, but here's the recipe:

Walnut Focaccia

300g bread flour
150g whole spelt flour
350ml water
1t each salt, instant yeast
4T walnut oil, divided
150g toasted walnuts, roughly chopped
sage leaves (about 2T, chiffonaded)
1t coarse sea salt

Mix the flours and the water together, and let rest for about 20 minutes. Add the salt, yeast, and 2T oil and knead till nicely elastic. Let rise for about an hour, then fold in the walnuts and let rise another half an hour or so.

Heat the oven (with a baking stone in it) to 400ºF. Stretch the dough to an 11"x15" rectangle on a piece of parchment paper and let rise another half an hour while the oven heats up.

Dimple the dough with your fingertips, then drizzle with the remaining walnut oil. Spread it around, then artfully scatter the sage shreds and sprinkle the sea salt. Bake for about 20 minutes, squirting with water three times in the first 10 minutes.

walnut bread iii

1 comment:

joannamauselina said...

Your invention, the walnutty one was the hit of the party. Tres Yummy!