Schiacciata Con Noci (cornmeal Flatbread With Walnuts) Recipe
Yield: 1 ServingsRecipe 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.
Carol Field, "Italy in Small Bites"
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.
Carol Field, "Italy in Small Bites"
Source from luhu.jp