Focaccia
Part 1:
1/2 c Cornmeal
1 c Water
Part 2:
1/2 lb AP Flour
1 1/3c Water
2.5 t Active Dry Yeast(one envelope)
Part 3:
1/2 lb Flour
2.5 t Salt
Part 4:
2 T Olive Oil
A couple pinches of Kosher Salt
Bring the water in part 1 to a boil and add Cornmeal. Stir for 30 second and take off heat and let sit.
Add all of Part 2 and stir until well combined. Let sit for 10 to 30 min.
Stir in salt from part 3 and slowly add in the flour. Keep a third of a cup or so separate.
Knead 5-10 min, working in the remaining flour.
Place in a container, cover and let rise for a hour.
Fold over 4-5 times and spread dough into a disk on a lightly greased pan and allow to rise for 1.5 hours.
If using a pizza dough, roll to ALMOST the size you want, then work by hand to final shape to get a good lip on the crust.
Preheat oven to 450 degrees
With your finger or knuckle, dimple the top several times. Drizzle olive oil over top and sprinkle with Kosher salt. I slash just before it goes in, but not really necessary or traditional.
Bake until temp reaches 205 degrees or 20ish min. As always allow to cool.