| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Appetizers, Italian, Snacks, Vegetarian |
1 |
Schiacciat |
INGREDIENTS
| 2 1/2 |
ts |
Dried yeast |
| 1 1/3 |
c |
Warm water |
| 1 |
tb |
Olive oil, optional |
| 3/4 |
c |
Cornmeal |
| 3 |
c |
Unbleached all-purpose flour |
| 1 1/2 |
ts |
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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