Categories: Breads, Italian 
      Yield: 8 servings 
  
      1 pk Dry yeast                           1 ts Dried rosemary 
      1 ts Sugar                               1 ts Dried basil 
      1 c  Warm water (105-115F)               1 ts Dried oregano 
  2 1/3 c  Bread flour                              Kosher salt 
    1/3 c  Cornmeal                            1 tb Fresh chives, snipped 
  1 1/4 ts Salt                                1 tb Fresh parsley, minced 
    1/2 c  Light-tasting olive oil             1 tb Red pepper flakes 
      2 lg Garlic cloves; minced           
  
  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 it's 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 microwave 
  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. 
   
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK