Cornmeal Focaccia

Preparation

1. Step 1

   Place the warm water in the bowl of a heavy-duty mixer fitted with the dough hook. Sprinkle the dry yeast over the water; stir. Let stand until the yeast dissolves, bubbles, and proofs, 5 to 7 minutes.

   Step 2

   Add 4 cups of the flour, cornmeal, salt, and chopped rosemary and stir on low to combine. Add an additional 1/2 to 1 cup of the remaining flour and knead on medium speed until smooth.

   Step 3

   Turn the dough out onto a floured surface and knead by hand until smooth and elastic, 5 to 7 minutes. Form the dough into a ball.

   Step 4

   Place 1 tablespoon of the olive oil in a large bowl; add the dough, turning to coat in oil. Cover with plastic wrap and let rise in a warm area until doubled in size, 1 to 1 1/2 hours.

   Step 5

   Preheat the oven to 475°F. Brush a 18 x 13-inch rimmed baking sheet with 1 tablespoon of the remaining olive oil. Punch down the dough and transfer to the prepared sheet. Using your fingertips, press out the dough to fit the pan. Drizzle with the remaining 2 tablespoons oil. Let the dough rise, uncovered, in a warm place until puffy, about 30 minutes.

   Step 6

   Dimple the dough with your fingertips, forming indentations. Top with the sliced tomatoes and onion and season with salt and pepper. Scatter the rosemary sprigs around and press lightly into the dough. Bake until brown and crusty, 20 to 25 minutes. Serve warm or at room temperature.

2. proofing bread

   Step 7

   When proofing bread in a cool, drafty kitchen, I often turn my microwave into a makeshift proofing box. I boil water in a microwave-safe measuring cup for a couple of minutes to heat the microwave and create steam (don’t remove the cup of water). I then place my bowl of dough in the microwave and quickly shut the door. This creates a warm, draft-free spot for the bread to rise.