Schiacciata Con Noci (Cornmeal Flatbread with Walnuts)
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 3 c Unbleached all-purpose flour
- 1 tb Olive oil, optional
- 3/4 c Cornmeal
- Salt
- 3/4 c Walnuts
- Olive oil
- 2 1/2 ts Dried yeast
- 1 1/2 ts Salt
- 1 1/3 c Warm water
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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Plating
Cookware for this recipe
-
Baking tray
-
Mixing bowl
-
Whisk
-
Wooden spoon