Focaccia gialla
Cornmeal flat bread
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- 200 g (7 oz) cornmeal
- 300 g (10 1/2 oz) white flour
- 16 tablespoons extra virgin olive oil
- 3 pinches of salt
- 2 teaspoons sugar
- 7 g (1/4oz) dried active baking yeast
- 1 little potato
- 4 tablespoons dried chives
- 300 ml (10 fl oz - 1 1/4 C) warm water
- Time:
preparation: 40 minutes
plus resting time
cooking: 20-25 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Boil the potato.
You have to melt the yeast in half a glass of warm water (30°C - about 80°F) with salt and sugar too.
Put the white flour and cornmeal in a bowl or on a work surface. Make a well in the centre and pour into the melted yeast with its water, 12 tablespoons olive oil, 2 tablespoons dried chives and the puréed potato. At this
point, slowly, draw in flour from the edge of the well, stirring and adding warm water gradually, until a soft dough forms. It's difficult to say how much water you need. The quantity can vary every time. It depends on the two
kinds of flour, temperature and other variables. Sometimes you'll have to add much more water; or you'll have to add some white flour if the dough is very sticky. But don't worry! You'll become very good in a
short time. You only need to try a few times. Knead the dough on the floured work surface for 10 minutes until it is smooth and elastic and there is no trace of the dough on your fingers.
At this point oil a 35 cm (14in) round baking sheet with 2 tablespoons olive oil (you can also use two smaller baking sheets). On the lightly floured surface, roll out the dough to about 1 inch thickness to fit the pan. Oil the top with the last tablespoon of oil and sprinkle with the remaining chives. Cover with a napkin and allow to rest for at least 2 hours or until the dough doubles in size in a warm place, faraway from draughts.
If it is cold, you can put a bowl full of hot water under the sheet with your dough.
Preheat oven to 200°C (400°F) and bake your flat bread for about 20-25 minutes. Cooking time is indicative; everyone can adjust it to his oven.
Serve hot or warm.
Note
- - This flat bread is excellent if served with salami, grilled vegetables or tuna in oil. This is a suggestion for a lunch or a dinner or for an afternoon snack.
The author Loretta Sebastiani lives in Italy (IT)
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