Basic information

Name:
Schiacciata con noci (cornmeal flatbread with
Yield:
1
Lang:
en
User:
matiaspalomec



Ingredients

3/4 c
 Cornmeal
3/4 c
 Walnuts
3 c
 Unbleached all-purpose flour
2 1/2 tsp
 Dried yeast
133333333333 c
 Warm water
1 1/2 tsp
 Salt
1 Tbs
 Olive oil,
 
 Olive oil
 
 Salt



Instructions:

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 10 1/2" X 15 1/2" 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.

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