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.

CORNMEAL FOCACCIA

Steps:

• Place the warm water in the bowl of a heavy-duty mixer fitted with the dough hook. Sprinkle the dry yeast over the water; stir. Let stand until the yeast dissolves, bubbles, and proofs, 5 to 7 minutes.
• Add 4 cups of the flour, cornmeal, salt, and chopped rosemary and stir on low to combine. Add an additional 1/2 to 1 cup of the remaining flour and knead on medium speed until smooth.
• Turn the dough out onto a floured surface and knead by hand until smooth and elastic, 5 to 7 minutes. Form the dough into a ball.
• Place 1 tablespoon of the olive oil in a large bowl; add the dough, turning to coat in oil. Cover with plastic wrap and let rise in a warm area until doubled in size, 1 to 1 1/2 hours.
• Preheat the oven to 475°F. Brush a 18 x 13-inch rimmed baking sheet with 1 tablespoon of the remaining olive oil. Punch down the dough and transfer to the prepared sheet. Using your fingertips, press out the dough to fit the pan. Drizzle with the remaining 2 tablespoons oil. Let the dough rise, uncovered, in a warm place until puffy, about 30 minutes.
• Dimple the dough with your fingertips, forming indentations. Top with the sliced tomatoes and onion and season with salt and pepper. Scatter the rosemary sprigs around and press lightly into the dough. Bake until brown and crusty, 20 to 25 minutes. Serve warm or at room temperature.
• When proofing bread in a cool, drafty kitchen, I often turn my microwave into a makeshift proofing box. I boil water in a microwave-safe measuring cup for a couple of minutes to heat the microwave and create steam (don't remove the cup of water). I then place my bowl of dough in the microwave and quickly shut the door. This creates a warm, draft-free spot for the bread to rise.

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.