Cornmeal Flatbread with Walnuts

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 ½×15½ 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.