Red pepper and walnut dip with rosemary focaccia recipe
Bake up a moreish treat that’s perfect for sharing with our tempting focaccia recipe. Serve with a red pepper and walnut dip for a delicious and satisfying snack.
Focaccia is a flat oven-baked Italian bread and is ideal for use in dips, as a side dish, or even as a sandwich bread. We love to top our focaccia recipe with sea salt and sprigs of rosemary. You can also use sage if you prefer.
Our red pepper and walnut dip is the perfect accompaniment to focaccia and offers a number of wellbeing benefits. Walnuts, for instance, are full of vitamins, minerals and healthy fats. They’re also a fantastic vegetarian source of omega-3, needed for heart, brain and eye health.
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For the focaccia
- 7g fast-action yeast
- 1/2 tbsp golden caster sugar
- 300ml warm water (not boiling)
- 500g strong white bread flour, plus extra for dusting
- 1/2 tbsp fine salt
- 8 tbsp olive oil, plus extra for oiling the baking tin
- 5 sprigs rosemary leaves, woody stalks removed
- Sea salt
For the dip
- 3 red bell peppers, de-seeded and roughly chopped
- 1 tbsp olive oil
- 5 tbsp extra virgin olive oil
- 80g walnuts, toasted
- 1/2 lemon, juiced
- Put the yeast, sugar and warm water in a measuring jug. Mix with a fork to combine and leave for a few minutes until it begins to foam.
- Put the flour and salt in a large bowl. Mix to combine, then create a well in the middle of the mixture.
- Add two tablespoons of olive oil to the well of flour, followed bit by bit with the foaming yeast mixture, mixing as you go until it is fully combined. This stage can be done by hand with a spoon, or with a stand mixer using a dough hook.
- When the dough is combined, remove it from the bowl and place onto a lightly floured surface. Knead well for eight minutes. If using a stand mixer with a dough hook, mix the dough on high speed for five minutes. You are looking for a glossy, smooth dough.
- Coat a large mixing bowl with two tablespoons of olive oil and add the dough. Dust the top of the dough with a sprinkle of flour and cover the bowl with a clean tea towel. Leave to prove for one to two hours in a warm place, or until the dough has doubled in size.
- Meanwhile, preheat the oven to 220°C/430°F/gas mark 7. Place the peppers onto a roasting tray with the olive oil. Roast for 25 minutes. Set aside and leave to cool slightly.
- Add the peppers, extra virgin olive oil, walnuts and lemon juice to a food processor and blend until smooth. Set the dip aside in a small bowl.
- Once the dough has risen, place in a lightly oiled, medium-sized, non-stick baking tin. Gently stretch the dough to fill the edges of the tray. Cover with a tea towel and leave to prove for a further 30 minutes.
- Once proved, press your fingers into the dough every inch to create dips across the surface. Mix two tablespoons of olive oil and a tablespoon of water and drizzle this over the bread. Sprinkle over sea salt and add rosemary to the dips in the dough.
- Add the focaccia to the middle of the oven, with a second tray at the bottom containing 150ml water. Bake for 20 minutes until golden. Once done, drizzle two tablespoons of olive oil over the bread while still warm.