Walnut and rosemary focaccia recipe
This focaccia from Peter Sidwell has a rich taste from the addition of mashed potato and extra virgin olive oil.
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Ingredients
- 3 tbsp Walnuts
- 1 tbsp Vegetable oil
- 250 g Strong white bread flour
- 200 g Italian pasta flour
- 1 Heaped teaspoon of salt
- 1 Cooked jacket potato
- 1 tsp Fast-action/easy-blend yeast
- 300 ml Water
- 25 ml Extra virgin olive oil
- 1 tbsp Rosemary leaves
- 1 tbsp Coarse sea salt
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