Schiacciata Con Noci (cornmeal Flatbread With Recipe
Yield: 1 SchiacciatRecipe by luhu.jp
Ingredients:
2 1/2 tsp: Dried yeast,
1 1/3 cup: Warm water,
1 tbsp: Olive oil, optional
3/4 cup: Cornmeal,
3 cup: Unbleached all-purpose flour,
1 1/2 tsp: Salt,
3/4 cup: Walnuts,
Olive oil,
Salt,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp