Cornmeal Flatbread with Walnuts
.
Yield
16 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ml |
yeast, active dry
dried |
|
| 315 | ml |
water
warm |
|
| 15 | ml |
olive oil
optional |
|
| 177 | ml |
cornmeal
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 177 | ml |
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.
