Cornmeal Focaccia Recipes

CORNBREAD FOCACCIA

Steps:

• Combine rapid-rise yeast, warm water and sugar in a small bowl and let stand 5 minutes.
• Stir together 2 cups flour and next 3 ingredients in a large bowl; stir in yeast mixture and 2 tablespoons oil until well blended (dough will be sticky). Turn dough out onto a well-floured surface and knead until smooth and elastic (about 3 to 5 minutes). Place in a well-greased bowl, turning to grease top. Cover with plastic wrap and let stand 15 minutes.
• Sprinkle cornmeal onto well greased baking sheet. Place dough on baking sheet and roll into a 12-inch square (I usually roll it a little larger), sprinkling with flour as needed to prevent sticking (about 1 tablespoon). Cover with plastic wrap and let rise in warm place (85 degrees), free from drafts for 45 minutes.
• Preheat oven 400 degrees. Brush dough with balsamic vinegar. Gentilly press end of a wooden spoon into top of dough, forming indentions. Top with tomatoes, garlic and cheese. Sprinkle with salt and pepper. Drizzle with remaining 1 tablespoon oil.
• Bake 400 degrees for 20 minutes or until golden and cheese is melted. Cool 5 minutes and cut into squares.

FOCACCIA

Steps:

• Sprinkle yeast and sugar over 1/2 cup warm water in a large bowl. Stir to dissolve, and let stand 10 minutes, until the mixture is foamy. Add remaining 2 cups warm water, 2 tablespoons oil, 2 cups flour, and salt; stir with a wooden spoon until smooth. Gradually add 4 cups flour, using your hands once mixture becomes too thick to stir. If dough is still too wet, add just enough of the remaining cup flour until it is no longer sticky.
• Turn out dough onto a clean work surface; knead until smooth and elastic, about 10 minutes, using any remaining flour, if needed. Place dough in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 1/2 hours.
• Preheat oven to 425 degrees. Transfer dough to an oiled 11-by-17-inch rimmed baking sheet; stretch to fill sheet, and press to form an even thickness. If dough shrinks back, cover with a damp towel, and let rest 10 minutes before proceeding. Once dough fills sheet, cover with a damp kitchen towel; let rise again until doubled in bulk, about 30 minutes.
• Using your fingers, make dimplelike indentations all over surface of dough. Drizzle with remaining 2 tablespoons oil; spread with your hands to coat evenly.
• Place baking sheet in oven. Toss a cup of ice cubes into bottom of oven to create steam (if using a gas oven, place a small baking dish of ice water on oven floor). Bake until golden brown, about 30 minutes, rotating pan halfway through; avoid opening oven any more than necessary or the steam will escape. Transfer focaccia to a wire rack to cool.

CLASSIC FOCACCIA

Steps:

• In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons oil into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
• When you're ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don't worry if the dough doesn't yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
• Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
• Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)

GRAPE FOCACCIA

Steps:

• In a small skillet over medium heat, warm the oil. Stir in 1 tablespoon rosemary leaves. Remove the pan from the heat and let it cool.
• Place 3/4 cup (177 grams) lukewarm water (105 to 115 degrees) in a large bowl. Sprinkle the yeast over it. Let it stand until foamy, about 5 minutes.
• Stir in the olive oil mixture, 1 2/3 cups flour, cornmeal, 3 tablespoons (54 grams) sugar, and salt to the yeast mixture. Stir until a soft dough forms.
• Turn the dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached, for about 5 minutes. If using the stand mixer, finish the dough by hand, on a floured surface, for 1 minute. Add more flour; it could need as much as another 1/4 cup (31 grams) if the dough feels very sticky (you want damp but not unworkable dough).
• Oil a large bowl. Place the dough in the bowl, and turn to coat it lightly with the oil. Cover the bowl with a dish towel. Place the bowl in a warm place, and let it rise until the dough has doubled, about 1 hour.
• Halve the grapes if they are large. If using Concord, pit them.
• Heat the oven to 400 degrees. Oil a large cookie sheet or baking pan (11-inch by 17-inch) with some olive oil.
• Punch down the dough, then pat it into the pan, stretching into an oval about 3/8- to 1/2-inch thick - it should not fill the entire pan. Dimple the dough with your fingertips. Scatter the grapes and pine nuts, if using, over the dough, pressing them in lightly. Sprinkle the remaining 2 tablespoons (36 grams) sugar, 1 teaspoon rosemary, and flaky sea salt over the grapes. Drizzle all over with plenty of oil. Bake until golden brown, 25 to 30 minutes.

FOCACCIA ALLA GENOVESE

Steps:

• Place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface. Let stand until yeast is absorbed, about 10 minutes.
• Combine flour and salt in a large bowl. Make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. Stir together using a sturdy wooden spoon.
• When the dough comes together, turn out onto a floured surface, and knead vigorously for about 20 minutes. Take a few 1 to 2 minute breaks if you like. The dough will be somewhat sticky until it is fully kneaded. Form dough into a ball. Rub the inside of a clean bowl with oil, and place the dough in it. Turn to coat the ball with oil. Cover with a towel and let rise at room temperature until doubled in size. This will take about 1 1/2 hours.
• Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Cover the bowl again, and let the dough rise a second time until doubled, about 45 minutes.
• Turn the dough out onto a floured surface and gently flatten into an 8 inch square using the palms of your hands. Cover and let rise again.
• Preheat the oven to 425 degrees F (220 degrees C). Place a baking stone in the oven while it preheats. Dust a bakers peel with cornmeal, and gently slide it under the dough square. Use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. Mist with water.
• Sprinkle a little cornmeal over the surface of the baking stone. Slide the square off of the peel onto the baking stone. Mist some water into the hot oven, and quickly shut the door.
• Bake for 30 minutes in the preheated oven, until the top is golden brown. Remove from the oven to cool on a wire rack. Brush the surface with remaining olive oil while the foccacia is still hot.