Schiacciata Con Noci (Cornmeal Flatbread with Walnuts)
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Ingredients:
- 2 1/2 teaspoon yeast (dried )
- 1 1/3 cup water (warm )
- 1 tablespoon olive oil ( optional)
- 3/4 cup cornmeal
- 3 cup flour (unbleached all-purpose )
- 1 1/2 teaspoon salt
- 3/4 cup walnut
- (Olive oil)
- (Salt)
- 1 1/3 cup water (warm )
- 1 tablespoon olive oil ( optional)
- 3/4 cup cornmeal
- 3 cup flour (unbleached all-purpose )
- 1 1/2 teaspoon salt
- 3/4 cup walnut
- (Olive oil)
- (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.
File
Makes 1 Schiacciat
Techniques:
baking
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