Walnut focaccia

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Yeast dough

500 g semi-white flour
10 g sugar
15 g yeast
150 g yogurt
250 ml water
Put the flour, sugar, yeast, yogurt and water in the mixing bowl of the food processor and mix on level 1 for 15 minutes.
10 g salt
3 tbsp olive oil
Add the salt and knead on a high speed for 2 minutes. Next, add oil and knead well on a high speed for 3 minutes.
Cover over and leave the dough to proof in the mixing bowl for 2 hours.

Honey-caramelized walnuts

50 g honey
50 g water
100 g walnuts
1 pinch of turmeric, ground
1 pinch of cayenne pepper, ground
1 pinch of pepper, freshly milled
1 pinch of fleur de sel
Heat the honey and water in a wide pan. When the honey turns liquid, stir in the spices and nuts. Allow the mixture to bubble, stirring constantly, until the honey caramelizes and all the water has evaporated.
Spread the nuts over a sheet of baking paper so they do not touch and leave to dry. Sprinkle over fleur de sel.

Focaccia (Italian flat bread)

3 tbsp olive oil
2 tbsp water
Some fleur de sel
Mix together 2 tbsp olive oil and the water. Grease the baking tray with 1 tbsp olive oil, place the dough on it and sprinkle over half the olive oil and water mixture. Flatten the dough with the palm of your hands so that the focaccia is approx. 2 cm thick.
Leave the focaccia to proof at room temperature for about 30 minutes.
(Pre-)heat cooking space to 210°C with Top/bottom heat damp
Sprinkle the rest of the olive oil and water mixture over the dough. Press the honey-caramelized walnuts firmly into the dough. Sprinkle over fleur de sel, according to preference.
Put the baking tray into the preheated cooking space. Bake.
Put the food in
Top/bottom heat damp 210°C for 15 Mins
1 tbsp olive oil
Brush the focaccia with the olive oil while still warm to give it a nice gloss.

Tips

Shop-bought honey-caramelized or salted walnuts can also be used.

Baking tray

Quantity Ingredient
Some fleur de sel
1 pinch of pepper
1 pinch of turmeric
150 g yogurt
7 tbsp olive oil
15 g yeast
10 g sugar
50 g water
50 g honey
500 g semi-white flour
2 tbsp water
250 ml water
1 pinch of cayenne pepper
100 g walnuts
1 pinch of fleur de sel
10 g salt

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