Grape, rosemary and walnut focaccia bread

The first-ever Bake Off winner shares their super-easy focaccia bread recipe.

Brought to you by California Walnuts


Forget kneading, complicated ingredients and an exhausting method - this easy focaccia recipe from Edd Kimber - the series one Great British Bake Off winner - is sure to be a winner. Featuring California walnuts, grapes and rosemary, you could always switch out the grapes for olives for a more savoury taste. Experiment, and enjoy!

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  • 500 g bread flour
  • 3 g fast-acting dried yeast
  • 10 g salt
  • 400 ml water
  • 20 ml olive oil
  • 50 ml extra virgin olive oil
  • 5 springs rosemary (roughly chopped)
  • 75 g California walnuts (roughly chopped)
  • 100 g black grapes


For the focaccia dough, place the flour, yeast and salt into a large bowl and mix. Make a well in the middle of the mixture and pour in the water and oil. Using your hands, mix together to form a rough dough. You don’t need to knead this, just make sure there are no dry pockets of flour. Cover the bowl with clingfilm and set aside for about 8-12 hours or until doubled in size. 
Preheat the oven to 220C (200C fan)
Pour half the oil into a brownie tin (roughly 11x7 inches) and spread to coat the entire tin. Tip the dough into the tin and use your finger tips to press the dough into the corners. Cover the tin with clingfilm and set aside for about 1-2 hours or until risen by about half. Use your finger tips to dimple the dough to create that classic focaccia look. Pour the remaining oil into a small bowl and mix in the chopped rosemary. Pour this oil over the focaccia and sprinkle over the California walnuts and grapes. Finish with a sprinkle of flaked sea salt.
Bake for about 20-25 minutes or until the focaccia is golden brown. Allow to cool for a few minutes before transferring to a wire rack to cool further. Serve whilst still a touch warm. 
Last updated one year ago

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