Thank you to our friends at Olives Et Al for this tried and tested, exceptional Walnut & Olive Focaccia bread recipe! 

Hot off the heels of our 2025 harvest, we’re celebrating the season’s bounty with an exciting new collaboration with Olives Et Al — starting with this incredible Walnut & Olive Focaccia recipe. Made with rich olive tapenade and crunchy British organic walnuts, it’s the perfect autumn bake to showcase freshly gathered ingredients.

This recipe is just the beginning. As we wrap up another successful harvest, we’re thrilled to be working on some delicious new products with Olives Et Al - so stay tuned for more seasonal flavours, fresh ideas, and foodie inspiration coming your way.

Makes 1 Large Focaccia (serves 6-8)

Ingredients

• 500g Strong White Flour (Italian 00 flour ideal but any will do)
• 350g Water
• 10g Sea salt
• 6g Yeast if proved overnight, 12g if proving more quickly – see below.
• 2 tbsp Extra Virgin Olive Oil (plus more to finish)
• 2 tbsp Walnut & Olive Tapenade, or simply kalamata olive tapenade
• A generous handful of Sharpham Park English Walnuts, shelled.

Method

1. Mix the Dough
   In a large bowl, combine the flour and salt. In a separate jug, mix the yeast with the water until dissolved. Pour the yeast mixture into the flour and stir with your hands or a wooden spoon until a shaggy dough forms.
   
   
2. Knead
   Turn the dough onto a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. Alternatively, mix on a medium speed in a stand mixer fitted with a dough hook for 5–6 minutes.
   
   
3. First Rise (Prove)
   Add the 2 tablespoons of extra virgin olive oil and fold lightly, place the dough inside a clean bowl, and cover with a damp cloth or cling film.
   
   For overnight fermentation, use 6g yeast and leave the dough to rise slowly in the fridge for 8–12 hours.
   
   For a quicker rise, use 12g yeast and leave the dough at room temperature for 1–2 hours, or until doubled in size.
   
   
4. Shape the Focaccia
   Once risen, gently turn the dough out onto a well-oiled baking tray (roughly 25 x 35 cm). Stretch it out with your fingertips to fill the tray, being careful not to deflate it too much. Let it rest for 15–20 minutes to relax.
   
   
5. Preheat Your Oven
   Preheat your oven to 220°C (200°C fan) / 425°F / Gas 7.
   
   
6. Add the Flavour
   Dimple the surface of the dough with your fingertips. Dot small spoonfuls of the olive or walnut tapenade over the top, pressing them gently into the dough. Scatter the chopped walnuts evenly across the surface and drizzle generously with extra virgin olive oil.
   
   
7. Final Prove
   Cover loosely with a cloth and leave to rise again for 30–45 minutes, until slightly puffed and airy. Hopefully you will see some nice air bubbles forming; press your fingertips back into the dimples again.
   
   
8. Bake
   Bake the focaccia for 20–25 minutes, or until golden brown and crisp on top. Hint: preheat a baking stone and place the baking tray on top of this; alternatively, place the tray on the oven bottom for maximum ‘spring’.
   
   
9. Finish & Serve
   Remove from the oven and drizzle with a little more olive oil while still warm. Allow to cool slightly before slicing. Serve warm or at room temperature.