1 pk Dry yeast
1 ts Sugar
1 c  Warm water (105-115F)
2 1/3 c  Bread flour
1/3 c  Cornmeal
1 1/4 ts Salt
1/2 c  Light-tasting olive oil
2 lg Garlic cloves; minced
1 ts Dried rosemary
1 ts Dried basil
1 ts Dried oregano
Kosher salt
1 tb Fresh chives, snipped
1 tb Fresh parsley, minced
1 tb Red pepper flakes

A small amount of cornmeal gives this focaccia–a flat bread–a perfect
texture for improvised open sandwiches. You might start with thinly sliced
salami and cheese. PREHEAT OVEN TO 450F. Fifteen minutes before baking
focaccia, put rack in center of oven. If you have 2 ovens, preheat both;
otherwise bake focaccias in sequence, one after the other. Generously oil 2
large baking sheets, preferably black steel. Stir yeast and sugar into warm
water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt
in food processor fitted with metal blade (can also be kneaded with mixer
dough hook or by hand). Turn on processor. Slowly pour yeast mixture
through feed tube. Also pour 2 tablespoons oil through. Process until dough
cleans inside of work bowl but is still moist. If it sticks, add a little
flour; if its dry, add a little water. 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. Transfer dough to large plastic food bag,
squeeze out air and seal at top, allowing room for dough to expand. Let
dough rise in warm spot until doubled, about 1 hour. Punch down; use
immediately or refrigerate overnight. Combine remaining 6 tablespoons oil,
garlic and dried herbs. Gently heat until warm (not hot) on stove top or
e oven. Divide dough in half. Let rest 5 minutes. On floured board,
roll each piece into about a 12-inch round. Transfer to prepared baking
sheets. Prick surface with fork. Brush with oil mixture, including edges.
Sprinkle with Kosher salt. Bake, one at a time, until very lightly browned
around edges only, about 8-10 minutes. Do not overbake. Check after 2
minutes in oven; prick any air pockets with fork. Brush with any remaining
oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be
baked in advance and frozen. To do so, cool completely, freeze and then
wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set
at 300F. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot.
Yield: 2 12-inch rounds.