Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 350+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10,99 per month, unless cancelled.
Upgrade for €1.09
Then just €10,99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Leggi ovunque Read anywhere
Modalità di pagamento Pocketmags Payment Types
Trusted site
A Pocketmags si ottiene
Fatturazione sicura
Ultime offerte
Web & App Reader
Loyalty Points


Bake up a storm with savoury snacks & lunches!


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

By Edd Kimber for California Walnuts (


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.

Purchase options below
Find the complete article and many more in this issue of Baking Heaven - FebMar 2019
If you own the issue, Login to read the full article now.
Single Digital Issue
FebMar 2019
This issue and other back issues are not included in a new Baking Heaven subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 3,42 per issue
Monthly Digital Subscription
Only € 5,49 per issue

View Issues

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...