Cornmeal Focaccia
Focaccia dough is not kneaded; this makes the air holes large and the texture of the finished bread coarse.
INGREDIENTS
- 1½ to 2½ cups all-purpose flour
- 1 (¼-ounce) package instant-blend dry yeast
- 1 cup water
- 1 tablespoon honey
- 4 tablespoons olive oil, divided
- ½ teaspoon salt
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons chopped fresh oregano leaves
- ½ cup cornmeal
- ½ cup masa harina (corn flour)
- 2 tablespoons cornmeal
- ¼ cup grated Romano or Cotija cheese
In large bowl, combine 1 cup flour and yeast and mix well. In microwave-safe glass measuring cup, combine water, honey, 2 tablespoons olive oil, and salt. Microwave on 50-percent power for 1 minute or until mixture is very warm.
Add to flour mixture; beat for 2 minutes. Stir in rosemary, oregano, ½ cup cornmeal, and masa harina and beat for 1 minute.
Add enough remaining all-purpose flour to make a soft dough. Cover and let rise for 30 minutes.
Divide dough in half. Grease two 12″ round pizza pans with unsalted butter and sprinkle with 2 tablespoons cornmeal. Divide dough into two parts and press each part into prepared pans. Push your fingertips into the dough to make dimples. Drizzle remaining olive oil over the dough; sprinkle with cheese. Let stand for 20 minutes.
Preheat oven to 425ºF. Bake bread for 13–18 minutes or until deep golden brown. Cool on wire racks.
Yields 2 loaves; 12 servings
Calories: 182.86
Fat: 6.29 grams
Saturated fat: 1.50 grams
Dietary fiber: 1.55 grams
Sodium: 154.62 mg
Cholesterol: 4.91 mg
