This Cornmeal Focaccia is a nice alternative to cornbread, served with a piping hot bowl of soup or chili. With the help of your Viking Stand Mixer, creating this yeast-risen bread is practically no work at all. Just let the mixer blend and then knead the dough.
- 1 1/3 cups warm water (105-115 degrees F)
- 2 packets rapid rise active dry yeast
- 2 tablespoons extra virgin olive oil, plus more for oiling the bowl and baking sheet
- 1/2 cup yellow cornmeal, preferably stone ground, plus a little more for the baking sheet
- 3 cups all-purpose flour
- 11/2 teaspoons fine sea salt
- 2 tablespoons extra virgin olive oil
- Course sea salt
Pour water into a stand mixer and sprinkle in yeast. Blend briefly and then let stand for 10 minutes. Blend in olive oil.
Whisk cornmeal, flour and salt in a medium bowl and beat it into the yeast mixture, beating until the dough starts to pull away from the sides of the bowl. Replace beater blade with dough hook beat for 3-4 minutes, or until dough is firm and slightly sticky. Place dough in a lightly oiled bowl, cover with a kitchen towel and set in a warm spot to rise until doubled, about 30 minutes.
Preheat oven to 400 degrees F. Drizzle about 2 tablespoons of olive oil in a baking sheet and spread with your fingers or a brush to coat evenly. Place dough on the sheet and press into a large rectangle. Cover with plastic wrap and set aside for 10 minutes. Brush top of dough with a little olive oil. Press dimples into the dough with your fingers and sprinkle with a little coarse sea salt. Bake until golden, about 20-25 minutes.
Makes 8-10 servings.
