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Schiacciata Con Noci (Cornmeal Flatbread With

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      Title: SCHIACCIATA CON NOCI (CORNMEAL FLATBREAD WITH
 Categories: Appetizers, Italian, Snacks, Vegetarian
      Yield: 1 Schiacciat
 
  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
 
  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.
 
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