Focaccia Bread with Cornmeal #BreadWorld

11:42 AM Fernando Lachica 0 Comments

Focaccia dough is not kneaded; this makes the air holes large and the texture of the finished bread – coarse. Bread for making sandwiches.


• 1½ to 2½ cups all-purpose flour
• 1 (¼-ounce) package instant-blend dry yeast
• 1 cup water
• 1 tablespoon honey
• 4 tablespoons olive oil, divided
• ½ teaspoon salt
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons chopped fresh oregano leaves
• ½ cup cornmeal
• ½ cup masa harina (corn flour)
• 2 tablespoons cornmeal
• ¼ cup grated Romano or Cotija cheese


1. In large bowl, combine 1 cup flour and yeast and mix well. In microwave-safe glass measuring cup, combine water, honey, 2 tablespoons olive oil, and salt. Microwave on 50-percent power for 1 minute or until mixture is very warm.

2. Add to flour mixture; beat for 2 minutes. Stir in rosemary, oregano, ½ cup cornmeal, and masa harina and beat for 1 minute.

3. Add enough remaining all-purpose flour to make soft dough. Cover and let rise for 30 minutes.

4. Divide dough in half. Grease two 12″ round pizza pans with unsalted butter and sprinkle with 2 tablespoons cornmeal. Divide dough into two parts and press each part into prepared pans. Push your fingertips into the dough to make dimples. Drizzle remaining olive oil over the dough; sprinkle with cheese. Let stand for 20 minutes.

5. Preheat oven to 425ºF. Bake bread for 13–18 minutes or until deep golden brown. Cool on wire racks.

Yields 2 loaves; 12 servings

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