½ teaspoon sugar
150ml lukewarm water
1 teaspoon dry yeast
1/2 cup polenta
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
60g walnuts, lightly toasted and roughly chopped
1/2 tablespoon finely chopped rosemary
extra sea salt
Stir the sugar into the warm water and sprinkle over the
the yeast. Leave until frothy, about 5 minutes.
Mix the flour, polenta and
salt together in a bowl and make a well in the centre, pour in the yeast
and 1 tablespoon of olive oil. Knead for 6-8 minutes until dough is smooth
and elastic, knead in walnuts.
Place the dough in a greased bowl and cover,
leave to rise for an hour or so. Roll dough out to around 30×25 cm and place
on a baking tray. Cover and leave for another 50 minutes.
Preheat oven to 200 C.
Mix the remaining oil with 1 tablespoon water. Just before baking
moisten your fingers with the oil and water and make dimples in the top
of the dough. Sprinkle with rosemary and sea salt and bake until golden.
About 20 – 25 minutes.