Cornmeal Focaccia

Name: Cornmeal Focaccia
Yield: makes one 18 x 13-inch loaf
Ingredients: 2 cups warm water (100° to 110°F); 1 packet (2 1/4 teaspoons) active dry yeast; 4 1/2 to 5 cups unbleached all-purpose flour, plus more for kneading; 1/3 cup white or yellow cornmeal; 2 teaspoons fine sea salt; 1/2 teaspoon chopped fresh rosemary, plus 5 to 6 small sprigs; 4 tablespoons extra-virgin olive oil; 1 tomato, cored and thinly sliced vertically; 1/2 onion, preferably Vidalia, very thinly sliced; Coarse salt and freshly ground black pepper

December 9, 2011

Cornmeal gives this bread a subtle crispy crunch. For the best results, use the best-quality extra-virgin olive oil possible. If you really want to “gild the lily,” top the warm bread with a few curls of freshly shaved Parmigiano-Reggiano cheese.

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