Walnut & Tomato Focaccia

For convenience the dough is prepared using a bread machine but I have strayed a little by adding walnuts, which may be omitted, but they add a beautiful nutty taste and texture. The tomatoes were a whim, but proved a success.  Add a spurt of concentrated juicy flavour against the risen nutty foil.

Category:  Accompaniments Baking  - 


For 8 people


  • 5 tbs olive oil
  • 250 ml lukewarm water
  • 2 tsp sea salt
  • 350 g plain white bread flour
  • 50 g coarsely ground walnuts
  • fast action dried yeast
  • olive oil
  • 1 small punnet of cherry tomatoes, halved
  • salt

Walnut & Tomato Focaccia Directions

  1. 1. Tip the ingredients, in the order they appear, into the bread machine (or according to your manufacturer's instructions). Activate the dough programme.

    2. Turn the dough onto a lightly floured surface and lightly knead before rolling to fit a rectangular tray, about 26x36cm.

    3. Using your center finger, prod the dough at random to form deep craters. Lightly brush with olive oil, arrange the halved cherry tomatoes and sprinkle with sea salt. Leave in a warm place for about an hour until the dough has risen to about double thickness.

    Preheat the oven to 220c

    Bake the risen focaccia for about 20 minutes, or until the bread is golden, firm and hollow sounding when you gently tap the edges. Drizzle a little more fruity oil over the baked focaccia making small puddles – these eventually soak into the bread adding yet more mouthwatering flavour. Leave to cool and serve lukewarm or cold.