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Cornmeal Flatbread with Walnuts

 

.
17

Yield

16

servings

Prep

30

min

Cook

30

min

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
 

Ingredients

2 ½ teaspoons yeast, active dry
dried
1 ⅓ cups water
warm
1 tablespoon olive oil
optional
¾ cup cornmeal
3 cups all-purpose flour
1 ½ teaspoons salt
¾ cup walnuts
1 x olive oil
*
1 x salt
*

Directions

Stir the yeast into the water and let proof for 10 minutes.

Stir in the olive oil.

Combine the cornmeal, flour and salt. Whisk 2 cup of this mixture into the yeast.

Stir in the remainder and then knead for 10 minutes until smooth.

Knead in the walnuts. Place in a lightly oiled bowl, cover and let rise until doubled.

Stretch or roll the dough to fit an 10 1/2x15½ inch oiled baking sheet.

Cover and let rise until doubled. Preheat the oven to 400℉ (200℃).

Just before baking, make dimples ni the surface of the dough with your knuckles and drizzle with a wash of olive oil and 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 15028% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 225mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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