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Toasted Hazelnut Focaccia

Karry Hosford
Yield 12 servings
Chopped hazelnuts toast nicely on top of the bread as it bakes. Hazelnut oil drizzled over the cooked focaccia boosts the flavor.


  • 1 1/4 cups warm water (100° to 110°), divided
  • 1 teaspoon sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 tablespoon toasted hazelnut oil
  • 3 3/4 cups all-purpose flour, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup golden raisins
  • Cooking spray
  • 1 teaspoon water
  • 1 large egg white
  • 1/4 cup chopped hazelnuts
  • 1 tablespoon toasted hazelnut oil, divided

Nutrition Information

  • calories 194
  • caloriesfromfat 19 %
  • fat 4.2 g
  • satfat 0.4 g
  • monofat 2.9 g
  • polyfat 0.6 g
  • protein 4.7 g
  • carbohydrate 34.6 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 2.1 mg
  • sodium 238 mg
  • calcium 13 mg

How to Make It

  1. Combine 1/2 cup water, sugar, and yeast in a large bowl, stirring with a whisk; let stand 10 minutes. Add remaining 3/4 cup water and 1 tablespoon hazelnut oil, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour, 1 teaspoon salt, and ground nutmeg, stirring to combine. Stir in 2 1/2 cups flour. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky). Arrange raisins over dough, and gently knead 4 to 5 times or just until the raisins are incorporated into dough.

  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Turn dough out into a 13 x 9-inch baking dish coated with cooking spray; gently stretch dough to edges of dish. Cover and let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in size.

  3. Preheat oven to 400°.

  4. Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Combine 1 teaspoon water and egg white; brush lightly over dough. Sprinkle with nuts. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

  5. Uncover dough, and drizzle with 2 teaspoons hazelnut oil. Sprinkle dough with remaining 1/2 teaspoon salt. Bake at 400° for 24 minutes or until golden. Drizzle bread with the remaining 1 teaspoon hazelnut oil; let cool slightly.