Schiacciata con noci (cornmeal flatbread with walnuts)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | teaspoon | Dried yeast |
| 1⅓ | cup | Warm water |
| 1 | tablespoon | Olive oil, optional |
| ¾ | cup | Cornmeal |
| 3 | cups | Unbleached all-purpose flour |
| 1½ | teaspoon | Salt |
| ¾ | cup | Walnuts |
| Olive oil | ||
| Salt | ||
Directions
Stir the yeast into the water & let proof for 10 minutes. Stir in the olive oil. Combine the cornmeal, flour & salt. Whisk 2 c of htis mixture into the yeast. Stir in the remainder & then knead for 10 minutes until smooth. Knead in the walnuts. Place in a lightly oiled bowl, cover & let rise until doubled.
Stretch or roll the dough to fit an 10½" X 15 ½" oiled baking sheet. Cover & let rise till doubled. Preheat the oven to 400F. Just before baking, make dimples ni the surface of the dough with your knuckles & drizzle with a wash of olive oil & 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.
Carol Field, "Italy in Small Bites"
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