Pecan-Rosemary Garlic Focaccia
Focaccia is among the Italian baked goods that were developed in the heart of Mediterranean cuisine. The pecan and rosemary combination adds a new dimension to the classic garlic focaccia. The rich, slightly sweet taste of pecans, the powerful aroma of garlic, and the fresh scent of rosemary create a perfect harmony. This dish is ideal as a side dish or a light dinner, served with a fresh salad.
Ingredients for this recipe
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Preparation Steps
1
Place the flour in a large bowl and make a well in the center. Crumble in the yeast and add the sugar. Pour in the lukewarm water and let it sit for 5-10 minutes, until the yeast starts to foam.
2
Once the yeast has foamed, add the olive oil and salt. Mix well, then knead the dough until it is smooth and elastic.
3
Shape the dough into a ball, place it back in the bowl, cover, and let it rest in a warm place for about 1 hour, or until doubled in size.
4
When the dough has risen, roll it out to a thickness of about 2-3 cm. Place it in a baking sheet greased with olive oil.
5
Peel and finely chop the garlic. Roughly chop the pecans.
6
Evenly distribute the chopped garlic over the dough, then sprinkle with the roughly chopped pecans. Gently press down on the dough so that the ingredients are embedded.
7
Finely chop the rosemary and sprinkle it over the dough.
8
Bake in a preheated oven at 430°F (220°C) for 20-25 minutes, or until the focaccia is golden brown and crispy.
9
After baking, let it cool for 10 minutes, then slice and serve.
