Lemon-Herb and Walnut Focaccia

Lemon-Herb and Walnut Focaccia

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From: Diabetic Living Magazine

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.

Ingredients 12 servings

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Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 recipe Basic Dough (see associated recipe)
  • ⅓ cup chopped walnuts, toasted (see Tip)
  • 1 tablespoon finely shredded lemon peel
  • 2 teaspoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 2 teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
  • 1 tablespoon olive oil
  • Additional fresh or dried oregano and/or thyme leaves (optional)

Preparation

  • Prep

  • Ready In

  1. Prepare Basic Dough as directed, except in Step 2, stir in the walnuts, lemon peel, oregano, and thyme with the salt.
  2. 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.
  3. Preheat oven to 475°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 ½-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.
  4. 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°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 135 calories; 4 g fat(-1 g sat); 2 g fiber; 22 g carbohydrates; 4 g protein; 147 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ fat

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