Schiacciata Con Noci (cornmeal Flatbread With
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 2 1/2 ts Dried yeast
- 3/4 c Cornmeal
- 1 1/2 ts Salt
- Salt
- 1 1/3 c Warm water
- Olive oil
- 1 tb Olive oil, optional
- 3 c Unbleached all-purpose flour
- 3/4 c Walnuts
Contains
GlutenTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- 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.
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Whisk
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Wooden spoon