2 1/2 ts Dried yeast
1 1/3 c Warm water
1 tb Olive oil, optional
3/4 c Cornmeal
3 c Unbleached all-purpose flour
1 1/2 ts Salt
3/4 c Walnuts
Olive oil
Salt
Stir the yeast into the water & let proof for 10 minutes. Stir in the
olive oil. Combine the cornmeal, flour & salt. Whisk 2 c of htis
mixture into the yeast. Stir in the remainder & then knead for 10
minutes until smooth. Knead in the walnuts. Place in a lightly oiled
bowl, cover & let rise until doubled. Stretch or roll the dough to
fit an 10 1/2″ X 15 1/2″ oiled baking sheet. Cover & let rise till
doubled. Preheat the oven to 400F. Just before baking, make dimples
ni the surface of the dough with your knuckles & drizzle with a wash
of olive oil & sprinkle with salt. Bake for 22 to 25 minutes, until
golden. Serve hot or at room temperature. This focaccia can be served
either as a snack or as a part of an antipasto or as an hors
d’oeuvre. Or simply serve it in place of bread.
Yields
1 Schiacciat
