Hazelnut Rosemary Focaccia

This Hazelnut Rosemary Focaccia is one of my all-time favorite breads to bake. It is easy to make, tastes amazing, and doesn’t take as much time as a regular loaf of bread.

If you’re a complete beginner at baking then making bread can seem pretty intimidating, but that fear shouldn’t stop you from trying this out! Is it easy to bake bread? Well, it depends on the bread 🙂 But focaccia is definitely a good place to start.

Hazelnut Rosemary FocacciaHazelnut Rosemary Focaccia

Also, is it just me or is focaccia slowly turning into the new sourdough? In terms of lockdown food trends it’s definitely rising in popularity. Is there another Tiktok thing that I’m missing out on? Let me know!

Either way, I am seeing a LOT of focaccia all over the internet and it makes me so happy to see that people are interested in making their own food and are having fun with it.

The combination of toasted hazelnuts and woody aromatic rosemary gives this savory cake -slash- bread a sophisticated flavor. It’s light and soft, but has a really satisfying chew factor to it. Kind of like pizza! Plus, this one’s a naturally vegan version.

Hazelnut Rosemary FocacciaHazelnut Rosemary Focaccia

This Hazelnut Rosemary Focaccia already tastes great and is super filling by itself, but it’s delicious paired with your favorite hummus or dip too. Need a new recipe to try? Check out my hummus and dips here. Most of them are plant-based and are vegan!

If you’re feeling a bit hungrier than usual, feel free to dunk a few of these into your soup or stew of choice too.

Trust me, this is going to be your new “go-to” focaccia recipe. Let’s get baking!

Hazelnut Rosemary Focaccia

Author: Micah Siva
Serves: 16-20

Ingredients

• 1 packet instant dry yeast
• 1 tbsp maple syrup
• 1 ¾ cup warm water
• 3 cups all purpose flour
• 1 ¼ cup whole wheat flour
• 1 cup ground hazelnut/hazelnut flour
• 1 tbsp sea salt
• 1 cup olive oil, divided
• 2 tbsp cornmeal
• 2 tbsp rosemary
• 4 cloves garlic, roughly chopped
• ¼ cup hazelnuts, halved

Preparation:

1. Combine yeast, maple syrup, and water in a large bowl. Set sit for 8-10 minutes or until the yeast bubbles – if it does not, your yeast may be inactive.
2. Combine yeast mixture, all purpose flour, wholewheat flour, hazelnut flour, sea salt and ½ cup olive oil in a stand mixer fitted with the dough hook.
3. Knead for 8-10 minutes, or until a dough forms. Add ¼ -⅓ cup flour if it is too sticky.
4. Grease a large bowl, and transfer the dough to the oiled bowl. Cover with plastic wrap, and let rise in a warm place until doubled (~60 minutes).
5. Add cornmeal to a baking tray. Drizzle with ¼ cup olive oil. Add dough, pressing it into the corners. Using your fingers poke through the dough onto the bottom of the pan. Drizzle with remaining oil. Cover with plastic wrap, and let rise while your oven preheats to 425F.
6. When preheated, top the dough with rosemary, garlic, and hazelnuts.
7. Bake for 25-30 minutes, or until golden.
8. Cool, and serve.
9. Enjoy!