Schiacciata Con Noci (cornmeal Flatbread With Walnuts)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Appetizers, Italian, Snacks, Vegetarian | 1 | Schiacciat |
INGREDIENTS
| 2 1/2 | t | Dried yeast |
| 1 1/3 | c | Warm water |
| 1 | T | Olive oil, optional |
| 3/4 | c | Cornmeal |
| 3 | c | Unbleached all-purpose flour |
| 1 1/2 | t | Salt |
| 3/4 | c | Walnuts |
| 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2661
Calories From Fat: 901
Total Fat: 105.4g
Cholesterol: 0mg
Sodium: 3835.6mg
Potassium: 1150.7mg
Carbohydrates: 372.7g
Fiber: 25.4g
Sugar: 3.9g
Protein: 63.6g