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Digital Subscriptions > Baking Heaven > FebMar 2019 > SAVOURY HEAVEN

SAVOURY HEAVEN

Bake up a storm with savoury snacks & lunches!

WE LOVE… GORGONZOLA TART QUICHE LORRAINE POSH CHEESE BALLS

Edd Kimber’s no-knead California walnut plant-based focaccia

By Edd Kimber for California Walnuts (www.californiawalnuts.uk)

SERVES 8-10

500g (1lb 1oz) bread flour

3g fast action dried yeast

10g (¼oz) salt

400ml (14floz) water

20ml (4 tsp) olive oil

50ml (2floz) extra-virgin olive oil

5 sprigs rosemary, roughly chopped

75g (2¾oz) California walnuts, roughly chopped

100g (3½oz) black grapes

1 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.

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About Baking Heaven

Get your bake on for Easter! This issue of Baking Heaven is chock full of indulgent treats that are perfect for transforming your stash of Easter chocolates into wow-factor bakes, plus we've whipped up over 20 indulgent chocolatey recipes you will love in your bonus Chocolate mini magazine! Find out step-by-step how to make a zingy lemon sherbet meringue pie, follow our masterclass to making a dreamy chocolate cream pie and get our top five simple tips for decorating a cake inside...