Rustic Dukkah Focaccia
There’s something undeniably comforting about the scent of freshly baked focaccia. The olive oil bubbles in golden dimples and the edges crisp just enough to give that perfect bite. But this isn’t your everyday herb focaccia. Topped with a crunchy blend of toasted nuts, seeds, and fragrant herbs, this Rustic Dukkah Focaccia delivers both flavor and texture. It’s familiar yet unexpected, the kind of bread that invites you to slow down, tear off another piece, and savor it with your favorite dipping oil.
What is Dukkah?
Dukkah (pronounced doo-kah) is a traditional Egyptian condiment made from toasted nuts, seeds, and aromatic herbs and spices. It’s often used as a dip with olive oil and bread, but it also makes a fantastic topping for roasted vegetables, eggs, or focaccia.
In this version, I created a homemade dukkah topping using hazelnuts, pistachios, sesame seeds, and Selefina’s Rustic Dipping Spice, a fragrant, herb-forward blend with garlic, crushed red pepper, and fleur de sel. The result is a crunchy, savory, and earthy topping that pairs beautifully with the soft, olive oil–kissed dough of a classic focaccia.
Why You'll Love This Focaccia
✔ Crisp top, fluffy interior
✔ Homemade dukkah adds bold texture and flavor
✔ Beginner-friendly method with no stand mixer required
✔ Customizable with your favorite nuts or seeds
Ingredients for Rustic Dukkah Focaccia
For the Dough
- 3 cups (360g) bread flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- 1⅓ cups (315g) warm water
- 1½ tbsp (18g) extra virgin olive oil
For the Dukkah Topping
- ¼ cup (45g) hazelnuts (or any nut you prefer)
- 2 tbsp (25g) pistachios (or any nut you prefer)
- 2 tbsp (14g) white sesame seeds
- 1 tbsp Selefina Rustic Dipping Spice
- ½ tsp ground coriander
- Fleur de sel or flaky salt, to taste
How to make Rustic Dukkah Focaccia
1. Mix the Dough
In a large bowl, combine flour, salt, sugar, instant yeast, warm water, and olive oil. Use a dough whisk or sturdy spatula to mix until no dry spots remain. The dough will be sticky and shaggy; this is perfect.
Cover the bowl and let it rest for 15 minutes to hydrate the flour and start gluten development.
2. Stretch and Fold the Dough
This beginner-friendly technique builds structure without kneading:
- With wet or lightly oiled hands, grab one edge of the dough, stretch it upward, and fold it over the center.
- Rotate the bowl 90°, then repeat the stretch and fold.
- Do this four times per session.
Let the dough rest for 15 minutes between each round, and repeat this process four times total.
3. Let It Rise
After the final stretch and fold, cover the bowl and let the dough rise at room temperature until puffy and doubled in size, about 1 hour.
4. Prepare the Pan
While the dough is rising:
- Lightly oil a 9x9 baking pan (or use your favorite nonstick baking pan)
- Line the bottom and two sides with parchment paper to create a sling.
- Drizzle ½ tbsp olive oil over the parchment and spread it with a pastry brush.
5. Make the Dukkah Topping
- Lightly toast the hazelnuts and pistachios in a dry skillet until fragrant. Set aside.
- Toast the sesame seeds separately until golden.
- Pulse the nuts and seeds in a food processor until coarsely ground.
- Transfer to a bowl and stir in the Rustic Dipping Spice and coriander. Add fleur de sel to taste.
6. Transfer and Rest the Dough
Once the dough has risen:
- With oiled hands, gently transfer it to the prepared pan.
- Stretch it slightly to fit the pan, if needed.
- Drizzle ½ tbsp olive oil on top, cover, and let rest for another 1 hour until bubbly and jiggly.
7. Dimple and Top
Preheat your oven to 375°F and position the rack in the lower third of the oven.
With well-oiled fingers, press deep dimples into the dough. Sprinkle as much or as little of the dukkah mixture as you'd like over the top.
8. Bake
Bake for 12–15 minutes, or until the top is golden and the edges are crisp. If the nuts begin browning too quickly, tent the focaccia lightly with foil and remove it during the last 3 minutes of baking.
Optional: For a Crispier Bottom
If you love a crisp, golden base, remove the baked focaccia using the parchment sling and place it directly on the oven rack for an additional 3–5 minutes. This step is totally optional but adds a satisfying finish.
Serving & Storing
Let the focaccia cool slightly before slicing. Serve warm with a small bowl of olive oil for dipping—or enjoy it on its own. Store leftovers in an airtight container at room temperature for up to 2 days. Lightly toast to revive the crunch!
Baker’s Notes
- You can customize the nut and seed combo to suit your pantry—almonds, walnuts, or sunflower seeds all work beautifully.
- Don’t skip the parchment sling! It makes removing the focaccia clean and easy.
- The stretch and fold method may seem unusual at first, but it’s a simple way to develop gluten without kneading.
Shop My Favorite Tools
Here are a few of my go-to tools for bread baking (affiliate links):
- 9x9 Square Baking Pan – For perfectly thick, golden focaccia
- Pastry Brush for Olive Oil – Helps evenly coat your pan and dough
- Dough Whisk – Makes mixing wet, sticky dough a breeze
Ingredients
For the dough:
- 3 cups (350g) bread flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- 1 1/3 cup (315g) warm water
- 1 ½ (18g) extra-virgin olive oil
For the dukkah topping:
- 1/4 (45g) cup hazelnuts, or nut of choice
- 2 tbsp (25g) pistachios, or nut of choice
- 2 tbsp (14g) white sesame seeds
- 1 tbsp Selefina Rustic Dipping Spice
- 1/2 tsp coriander
- fleur de sel, to taste
Directions
Make the dough:
- In a large bowl, combine flour, salt, sugar, instant yeast, warm water, and olive oil. Use a dough whisk or sturdy spatula to mix until no dry spots remain. The dough will be sticky and shaggy. Cover the bowl and let it rest for 15 minutes.
- With wet hands, perform stretch-and-fold: grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90º and repeat the stretch and fold 3 more times. Cover the bowl and let the dough rest for 15 minutes. Continue the stretch-and-fold/rest process 3 more times.
- After the final stretch-and-fold, cover the bowl and let rise and room temperature until doubled in size and puffy, about 1 hour.
- While the dough is rising, lightly oil a 9"x9" baking pan. Create a parchment paper sling by cutting a 3" wide piece of parchment, long enough to hang over the sides of the pan, then place it at the bottom of the pan. Drizzle ½ tbsp olive oil over the parchment and spread it with a pastry brush.
- Lightly toast the hazelnuts and pistachios in a dry skillet until fragrant. Set aside. Toast the sesame seeds separately until lightly golden. Pulse the nuts and seeds in a food processor until coarsely ground. You can also use a mortar and pestle. Transfer to a bowl and mix in the Rustic Dipping Spice and coriander.
- Once the dough has risen, With oiled hands, gently transfer it to the prepared pan. Stretch it slightly to fit the pan, if needed. Drizzle ½ tbsp olive oil on top, cover, and let rest for another 1 hour until bubbly and jiggly. Preheat the oven to 375ºF and position the rack in the lower third of the oven.
- With well-oiled fingers, press deep dimples into the dough. Sprinkle as much or as little of the dukkah mixture as you'd like over the top, and top with a sprinkle of fleur de sel, to taste.
- Bake for 12–15 minutes, or until the top is golden and the edges are crisp. If the nuts begin browning too quickly, tent the focaccia lightly with foil and remove it during the last 3 minutes of baking. For a crispier bottom, remove the baked focaccia using the parchment sling and place it directly on the oven rack for an additional 3–5 minutes.
- Remove from the oven and let cool on a wire rack. Slice and serve with your favorite olive oil and balsamic vinegar.
