SCHIACCIATA CON NOCI

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

Preparation:

• 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.