Go Back
Print

Walnut Olive and Rosemary No Knead Focaccia

All the chewy, fluffy goodness of a great focaccia, with the added flavours and textures of walnuts, olives and rosemary. Just add a great dipping oil and life is good.

Course Baking
Keyword focaccia, no knead
Prep Time 3 hours 15 minutes
Cook Time 40 minutes

Ingredients

  • 500 g bread flour not all-purpose flour
  • 2 tsp coarse salt
  • 300 ml water
  • 2¼ tsp active dry yeast one package
  • 1 tbsp olive oil
  • 1/3-1/2 cup chopped walnuts
  • 1/3-1/2 cup pitted olives I use kalamata, you do you
  • 2 sprigs fresh rosemary removed from the stems
  • 1 tsp finishing or large flaked salt or to taste
  • 1/2 tsp fresh cracked pepper or to taste
  • 2 tbsp olive oil, divided

Instructions

  1. In a large bowl, add the flour, salt and mix well to combine.
  2. In a separate bowl or glass measuring jug, add the water, yeast and olive oil. Mix with a fork to incorporate.

  3. Add the water mixture to the flour bowl. Get in there with your hands and squish everything together. The dough should come together in rough ball with little to no flour visible. You really can't mess this up- just keep going till well blended. (Alternatively, mix the dough using an electric stand mixer fitted with the dough hook. Run the machine for 8-10 minutes on low speed).

  4. Cover the dough with a damp kitchen cloth and leave out at room temperature to rise. The time needed to rise will depend on the temperature of the environment the bowl is in. Expect to wait anywhere between 1-3 hours.

  5. Your dough is ready when it looks 1½- 2x it's original size. Take a picture with your phone to compare. (Alternatively, if you have to run out or can't bake for whatever reason, stop here. Cover the bowl of dough with plastic wrap and place into the fridge to rise overnight 8-12+ hours. Bake in the morning).
  6. When your dough has risen sufficiently and you are ready to bake, preheat your oven to 400 F (if using a glass baking dish, preheat to 375 F).

  7. Oil a 9x13-inch baking dish all over, sides and bottom with 1 1/2 tbsp olive oil. I use a cast iron gratin dish, you can also use a baking sheet.

  8. Place the dough into your oiled baking dish. Turn it over so that both sides are oiled. Gently stretch the dough, extending to fit the corners and sides. If there is resistance or your dough shrinks back when stretched, the gluten is not relaxed; let it rest for 10-15 minutes and try again.

  9. Poke plenty of holes into the dough. Place walnuts, olives and the rosemary into the holes, pressing down as you go. If the items fit snuggly they won't pop out when baked. Sprinkle lightly with salt and pepper, and drizzle the top with 1/2 tbsp olive oil for a nice, golden crust. Let the dough rise again but only for about 30 minutes or so, this time. It should look slightly puffed and less dense before it goes into the oven.

  10. Bake in the oven for 35-45 minutes.

  11. Your focaccia is ready when beautifully puffed and golden. Remove from the oven and let it cool for at least 30 minutes- 1 hour for best texture. Don't rush this step- you want the inside to remain light and fluffy.

  12. When ready to serve, cut into squares and enjoy! Serving with a grassy, peppery olive oil is marvellous. Or on the side of a great pasta dish.

Recipe Notes

Here is the link to Emilie's original no knead focaccia recipe.