2 1/2 ts Dried yeast
1 1/3 c  Warm water
1 tb Olive oil, optional
3/4 c  Cornmeal
3 c  Unbleached all-purpose flour
1 1/2 ts Salt
3/4 c  Walnuts
Olive oil
Salt

Stir the yeast into the water & let proof for 10 minutes. Stir in the
olive oil. Combine the cornmeal, flour & salt. Whisk 2 c of htis mixture
into the yeast. Stir in the remainder & then knead for 10 minutes until
smooth. Knead in the walnuts. Place in a lightly oiled bowl, cover & let
rise until doubled. Stretch or roll the dough to fit an 10 1/2″ X 15 1/2″
oiled baking sheet. Cover & let rise till doubled. Preheat the oven to
400F. Just before baking, make dimples ni the surface of the dough with
your knuckles & drizzle with a wash of olive oil & sprinkle with salt. Bake
for 22 to 25 minutes, until golden. Serve hot or at room temperature. This
focaccia can be served either as a snack or as a part of an antipasto or as
an hors doeuvre. Or simply serve it in place of bread.