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Schiacciata Con Noci (Cornmeal Flatbread With Walnuts) appetizers, ethnic, snacks, vegetarian 2 1/2 teaspoon dried yeast 1 1/3 cup warm water 1 tablespoon olive oil, optional 3/4 cup cornmeal 3 cup unbleached all-purpose flour 1 1/2 teaspoon salt 3/4 cup walnuts 1 olive oil 1 salt 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. Carol Field, "Italy in Small Bites" Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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