-
1
A small amount of cornmeal gives this focaccia--a flat bread--a perfect texture for improvised open sandwiches.
-
2
You might start with thinly sliced salami and cheese.
-
3
Preheat oven to 450F.
-
4
Fifteen minutes before baking focaccia, put rack in center of oven.
-
5
If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other.
-
6
Generously oil 2 large baking sheets, preferably black steel.
-
7
Stir yeast and sugar into warm water.
-
8
Let stand until foamy, about 5 minutes.
-
9
Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand).
-
10
Turn on processor.
-
11
Slowly pour yeast mixture through feed tube.
-
12
Also pour 2 tablespoons oil through.
-
13
Process until dough cleans inside of work bowl but is still moist.
-
14
If it sticks, add a little flour; if it's dry, add a little water.
-
15
Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds.
-
16
Transfer dough to large plastic food bag, squeeze out air and seal at top, allowing room for dough to expand.
-
17
Let dough rise in warm spot until doubled, about 1 hour.
-
18
Punch down; use immediately or refrigerate overnight.
-
19
Combine remaining 6 tablespoons oil, garlic and dried herbs.
-
20
Gently heat until warm (not hot) on stove top or microwave Divide dough in half.
-
21
Let rest 5 minutes.
-
22
On floured board, roll each piece into about a 12-inch round.
-
23
Transfer to prepared baking sheets.
-
24
Prick surface with fork.
-
25
Brush with oil mixture, including edges.
-
26
Sprinkle with Kosher salt.
-
27
Bake, one at a time, until very lightly browned around edges only, about 8 to 10 minutes.
-
28
Do not overbake.
-
29
Check after 2 minutes in oven; prick any air pockets with fork.
-
30
Brush with any remaining oil, including edges.
-
31
Sprinkle with fresh herbs and pepper flakes.
-
32
Can be baked in advance and frozen.
-
33
To do so, cool completely, freeze and then wrap airtight.
-
34
Let thaw in wrapping.
-
35
To reheat, place in cold oven and set at 300F (150C) Bake 12-inch rounds.
