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Ingredientes
- 1 pkt Dry yeast
- 1 tsp Sugar
- 1 c. Hot water (105-115F)
- 2 1/3 c. Bread flour
- 1/3 c. Cornmeal
- 1 1/4 tsp Salt
- 1/2 c. Light-tasting extra virgin olive oil
- 2 lrg Garlic cloves, chopped
- 1 tsp Dry rosemary
- 1 tsp Dry basil
- 1 tsp Dry oregano Kosher salt
- 1 Tbsp. Fresh chives, snipped
- 1 Tbsp. Fresh parsley, chopped
- 1 Tbsp. Red pepper flakes
Direcciones
- A small amount of cornmeal gives this focaccia-a flat bread-a perfect texture for improvised open sandwiches. You might start with thinly sliced salami and cheese. PREHEAT OVEN TO 450F. Fifteen min before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 large baking sheets, preferably black steel. Stir yeast and sugar into hot water. Let stand till foamy, about 5 min. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or possibly by hand). Turn on processor. Slowly pour yeast mix through feed tube. Also pour 2 Tbsp. oil through. Process till dough cleans inside of work bowl but is still moist. If it sticks, add in a little flour; if it's dry, add in a little water. Once dough is moist but not so wet which it sticks to sides of bowl, process till uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to large plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in hot spot till doubled, about 1 hour. Punch down; use immediately or possibly chill overnight. Combine remaining 6 Tbsp. oil, garlic and dry herbs. Gently heat till hot (not warm) on stove top or possibly microwave oven. Divide dough in half. Let rest 5 min. On floured board, roll each piece into about a 12-inch round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mix, including edges.
- Sprinkle with Kosher salt. Bake, one at a time, till very lightly browned around edges only, about 8-10 min. Don't overbake. Check after 2 min in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frzn. To do so, cold completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cool oven and set at 300F. Bake till warm, about 5-7 min. Cut into wedges and serve warm.
- Yield: 2 12-inch rounds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 8 servings | |
| Calories 174 | |
| Calories from Fat 7 | 4% |
| Total Fat 0.85g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 367mg | 15% |
| Potassium 76mg | 2% |
| Total Carbs 35.31g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.82g | 1% |
| Protein 5.65g | 9% |
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