Cornmeal Flatbread with Walnuts
yeast, active dry
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.