Title: Schiacciata Con Noci (Cornmeal Flatbread with Walnuts)
Categories: Appetizer Ethnic Snack Vegetarian
Yield: 1 Servings

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.

Carol Field, "Italy in Small Bites"

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