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Nadiya Hussain’s Coffee-Glazed Walnut Focaccia

Putting a sweet twist on her favourite loaf, Nadiya Hussain has developed a pillowy, coffee-glazed, walnut focaccia that will take centre stage at your next brunch.

From the book


Of all the breads, focaccia is one of my faves. Okay, all bread is my fave, but focaccia is in my top five. The texture is chewy and light, and it’s always full of flavour, especially when doused in good oil. Well, here I made my own version, sweet and coffee-laden. The dough is rippled with walnuts, brushed with sweet coffee oil, baked and drizzled with a coffee glaze. If we are going to bend the rules, we may as well get close to breaking point.

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500g strong bread flour
7g fast-action yeast
2 tsp sugar
1 tsp salt
380ml warm water
50g walnuts, roughly chopped
1 tbsp hot water
1 tsp instant coffee
3 tbsp oil, plus extra for greasing
For the coffee glaze:
200g icing sugar
2 tbsp hot water
2 tsp instant coffee

Essential kit

You will need: a 25 x 35cm tin or tray.

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Start by putting the flour and yeast in a bowl with the sugar and salt and mixing. Make a well in the centre. Add the warm water and mix till you bring the dough together.

If you are kneading by hand, knead on a lightly floured surface till the dough is smooth and stretchy. Alternatively attach a dough hook to a freestanding mixer and knead on high for 10 minutes. Take the dough out and leave in a greased bowl to rise till double in size.

When risen, take the dough out and whack all the air out. Sprinkle over the chopped nuts and knead in.

Lightly grease a 25 x 35cm tin or tray. Add the dough and spread the dough into the tin using your fingers to create dimples. It helps to lightly oil your hands to stretch the dough. Cover with greased cling film and leave to rise for 20 minutes in a warm place till the tray looks like it’s been filled.

Preheat the oven to 200°C/fan 180°C.

Remove the cling film from the dough. Using fingers, dimple the dough all over.

Put the hot water in a bowl with the coffee, stir to dissolve, then add the oil and mix. Drizzle all over the dough and bake for 20 minutes.

Make the glaze by putting the icing sugar in a bowl. Add the hot water with the coffee and mix.

As soon as the focaccia comes out of the oven, brush over the icing and it is ready to chop and chomp!

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From the book: Nadiya’s Fast Flavours

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