| 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 450°F. |
| 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 oven. |
| 21 | Divide dough in half. |
| 22 | Let rest 5 minutes. |
| 23 | On floured board, roll each piece into about a 12-inch round. |
| 24 | Transfer to prepared baking sheets. |
| 25 | Prick surface with fork. |
| 26 | Brush with oil mixture, including edges. |
| 27 | Sprinkle with kosher salt. |
| 28 | Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. |
| 29 | Do not overbake. |
| 30 | Check after 2 minutes in oven; prick any air pockets with fork. |
| 31 | Brush with any remaining oil, including edges. |
| 32 | Sprinkle with fresh herbs and pepper flakes. |
| 33 | Can be baked in advance and frozen. |
| 34 | To do so, cool completely, freeze and then wrap airtight. |
| 35 | Let thaw in wrapping. |
| 36 | To reheat, place in cold oven and set at 300°F. |
| 37 | Bake until hot, about 5-7 minutes. |
| 38 | Cut into wedges and serve hot. |
| 39 | Yield: 2 12-inch rounds. |
| 40 | Abby mandel - prodigy guest chefs cookbook |
