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Rosemary, garlic & pecan focaccia served
Fresh, mouth-watering focaccia with garlic, pecans and rosemary

Rosemary, garlic & pecan focaccia

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
The soul of focaccia is airiness and olive oil. 'Dimpling' the dough is not just play: these indentations collect the oil and toppings, so every bite is juicy and flavourful while the inside stays airy.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 8 servings
🔥 Calories 290 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Nuts (Pecan nuts)

Instructions

1 ✓

Make a soft dough from the flour, water, yeast, oil and salt. Knead for 10 minutes until smooth and shiny. Prove for 1 hour.

Tip: Due to high water content (hydration) the dough might be sticky, but this is needed for large bubbles.
2 ✓

Tip the dough onto an oiled baking tray, stretch it out (don't press!), and rest for another 20 minutes.

Tip: Resting allows the gluten to relax so the dough fills the tray.
3 ✓

With oiled fingers, press dimples into the dough. Sprinkle with garlic, nuts, rosemary and salt.

Tip: Don't be afraid to press hard, right down to the bottom!
4 ✓

Bake at 220°C for 20-25 minutes until golden brown.

Tip: The hot oven lifts the dough suddenly.

Recipe FAQ

Why did it turn out flat and dense?
You probably 'pressed' the air out of it when shaping, or didn't let it prove enough in the tray before baking.

Ingredients

  • 500 g Strong white bread flour (BL80) or plain flour
  • 20 g Fresh yeast
  • 300 ml Lukewarm water
  • 30 ml Olive oil (+ for brushing)
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 sprig Fresh rosemary
  • 4 cloves Garlic
  • 50 g Pecan nuts