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Cornmeal Flatbread with Walnuts

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Recipe

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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

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

Amount Measure Ingredient Features
13 ml yeast, active dry
dried
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315 ml water
warm
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15 ml olive oil
optional
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177 ml cornmeal
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7.1E+2 ml all-purpose flour
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7.5 ml salt
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177 ml walnuts
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1 x olive oil
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1 x salt
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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 Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 15028% 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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