Schiacciata Con Noci (Cornmeal Flatbread with Walnuts)

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Schiacciata Con Noci (Cornmeal Flatbread with Walnuts) Ingredients

2 1/2 ts Dried yeast	1 1/2 ts Salt
1 1/3 c Warm water	3/4 c Walnuts
1 tb Olive oil, optional	Olive oil
3/4 c Cornmeal	Salt
3 c Unbleached all-purpose flour

Instructions for Schiacciata Con Noci (Cornmeal Flatbread with Walnuts)

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 doeuvre. Or simply serve it in place of bread. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: GrainsCuisine: Uncategorized

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