Cornmeal Flatbread with Walnuts

• 2 1/2 teaspoons yeast, active dry dried
• 113 cups water warm
• 1 tablespoon olive oil optional
• 3/4 cup cornmeal
• 3 cups flour, all-purpose
• 1 1/2 teaspoons salt
• 3/4 cup walnuts
• 1 x olive oil
• 1 x salt

1. Stir the yeast into the water and let proof for 10 minutes.
2. Stir in the olive oil.
3. Combine the cornmeal, flour and salt.
4. Whisk 2 cup of this mixture into the yeast.
5. Stir in the remainder and then knead for 10 minutes until smooth.
6. Knead in the walnuts.
7. Place in a lightly oiled bowl, cover and let rise until doubled.
8. Stretch or roll the dough to fit an 10 1/2x15 1/2 inch oiled baking sheet.
9. Cover and let rise until doubled.
10. Preheat the oven to 400F (200C).
11. Just before baking, make dimples ni the surface of the dough with your knuckles and drizzle with a wash of olive oil and sprinkle with salt.
12. Bake for 22 to 25 minutes, until golden.
13. Serve hot or at room temperature.
14. This focaccia can be served either as a snack or as a part of an antipasto or as an hors d'oeuvre.
15. Or simply serve it in place of bread.

yeast, water, olive oil, cornmeal, flour, salt, walnuts, olive oil, salt

Taken from recipeland.com/recipe/v/cornmeal-flatbread-walnuts-38731 (may not work)