I love homemade focaccia and walnuts in bread always work well. The dough uses a mix of strong white bread flour, OO Italian pasta flour and mashed potato from a baked jacket potato, this produced a very light crumb.
The baked focaccia is lovely dipped into extra virgin olive oil and balsamic vinegar. Any leftover can be frozen away in slices – when you need to take any out of the freezer, defrost on a paper towel which will soak up any moisture and then refresh in the microwave.
