Skip the store-bought dinner rolls and serve this focaccia at your next gathering. A basic homemade dough recipe is transformed into a delicious Italian flatbread with the addition of lemon peel, walnuts, and herbs. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Prepare Basic Dough as directed, except in Step 2, stir in the walnuts, lemon peel, oregano, and thyme with the salt.

  • Punch down dough. Turn dough out onto a well-floured baking sheet. Place a large bowl upside down over dough to cover it; let rest for 30 minutes.

  • Preheat oven to 475 degrees F. Shape dough on the baking sheet into a 10-inch circle by gently pulling and pressing with your fingertips, taking care to keep dough air bubbles intact. Using your fingers, make 1/2-inch-deep indentations in dough every 2 inches (dust your fingers with flour if necessary). Brush with oil. If desired, sprinkle with additional oregano and/or thyme leaves.

  • Bake about 15 minutes or until golden brown, checking after 8 minutes and using a sharp knife to pop any large air bubbles. Using a large spatula, transfer focaccia to a wire rack. Cool about 15 minutes. Cut into 12 wedges. Serve warm.


Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

135 calories; total fat 4g 6% DV; saturated fat -1g; cholesterol -1mg; sodium 147mg 6% DV; potassium -1mg; carbohydrates 22g 7% DV; fiber 2g 8% DV; sugar -1g; protein 4g 8% DV; exchange other carbs 2; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg; thiamin -1mg.