Toasted Hazelnut Focaccia

Karry Hosford

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

Yield: 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 19%
  • Fat: 4.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.7g
  • Carbohydrate: 34.6g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 238mg
  • Calcium: 13mg


  • 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


  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.
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