Rising time: 1 1/2 hours
Oven temperature: 180° C (350° F)
Baking time: 20 minutes
You could also add in some aromatic herbs or spread the bread with tapenade or anchovy butter.
You could also cover it with tomatoes or caramelized onions. For the onions, caramelize them in advance and scatter them over the dough as for pissaladière, drizzling a little olive oil over top.
You can use the same recipe using wheat or rye semolina.
Vive la cuisine niçoise!
- Combine the cornmeal with the baking powder and a pinch of salt; add enough water to form a stiff dough.
- Form the dough into a ball, adding a little more cornmeal if necessary to keep it from sticking to your fingers. Let rest for an hour and a half.
- Take half of the dough, sprinkle both sides with cornmeal and flatten with a rolling pin.
- Form into a flat disc about 2 cm (3/4") thick and place onto an oiled earthenware ovenproof plate, cutting off any dough that hangs over the edges.
- Score the surface in a crisscross pattern to facilitate baking.
- Repeat with the second half of the dough.
- Place into a hot oven to bake for 20 minutes (or longer, depending on the cornmeal used.)
- When the bread is nicely browned, remove it from the oven and let cool until warm before serving.
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