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1
In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water.
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2
Add the walnut oil, whole wheat flour, 200 grams of the all-purpose or bread flour and salt and mix together briefly using the paddle attachment.
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3
Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding the remaining flour as necessary.
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4
The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns but it will be sticky.
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5
Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
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6
If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed.
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7
Stir in the walnut oil, whole wheat flour, salt, and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface.
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8
Knead, adding flour as necessary, for 10 minutes, until the dough is elastic.
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9
Shape into a ball.
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10
Clean and dry your bowl and oil lightly with olive oil.
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11
Place the dough in it, rounded side down first, then rounded side up.
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12
Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
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13
Punch down the dough.
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14
A handful at a time, knead the walnuts into the dough, until they are evenly distributed.
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15
Divide the dough into two equal pieces for smaller breads, or make one large focaccia or fougasse (see instructions below).
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16
Cover with lightly oiled plastic and let the dough rest for 15 minutes.
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17
Preheat the oven to 425 degrees, preferably with a baking stone in it.
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18
Line 2 baking sheets with parchment paper and oil the parchment.
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19
Roll or press out each piece of dough into an oval or rectangle measuring about 9 by 7 inches.
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20
To do this efficiently, roll the dough, stop and wait 5 minutes for the gluten to relax, then roll again, and repeat until the dough reaches the right size.
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21
For fougasse, using a paring knife, make an incision down the center of the oval or rectangle, starting about 2 inches in from the top and ending 2 inches from the bottom.
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22
Make 3 diagonal slashes out from the center of the bread towards the edge, leaving about an inch of dough on either side of the center incision.
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23
The incisions should resemble the veins of a leaf.
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24
Leave a 2-inch border at the edge of the dough.
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25
Transfer the loaves to the baking sheets.
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26
Gently pull the bread apart at the slashes.
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27
Cover with lightly oiled plastic wrap and a towel, and let rest for 30 minutes.
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28
For focaccia, roll or press out the dough and transfer to the parchment-lined baking sheet.
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29
Cover with a damp towel and let rest for 30 minutes.
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30
Just before baking, use your fingertips to dimple the dough all over, and if desired drizzle on a tablespoon of olive oil.
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31
One at a time, bake the breads on top of the baking stone for 20 to 25 minutes, until deep golden brown.
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32
Let rest for at least 10 minutes before serving, or allow to cool completely.
