CORNMEAL FOCACCIA

6 cups unbleached all-purpose flour

2½ cups water

1½ cups cornmeal

1 tablespoon salt

1/2 packet yeast

1/4 cup olive oil, divided

Mayonnaise and sliced tomatoes, for serving

In the bowl of a stand mixer fitted with the dough hook, combine all-purpose flour, water and cornmeal on low speed just until dough is combined and no dry bits of flour remain. Cover bowl with a clean tea towel and let rest 20 minutes.

Add salt and yeast to dough mixture and mix on medium-high speed 6 minutes, until dough is smooth and bouncy. It should pull back if you give it a gentle tug. Cover the dough again with a clean tea towel and let proof in a warm place 2½ hours, until it has nearly doubled in size, but before it becomes bloated or fragile.

Prepare a rimmed sheet pan (do not use a cookie sheet) or a shallow baking dish by lining it generously with 2 tablespoons olive oil, making sure to coat the entire surface.

Place dough on baking sheet and gently stretch it by gently pressing dough with your fingertips to sides and corners of baking sheet. Dip your fingers into olive oil if they begin to stick. Cover dough with a clean tea towel again and let rest 30 minutes.

Heat oven to 450 degrees.

Pour remaining 2 tablespoons olive oil atop dough, spreading it evenly with your hands. Using your fingertips, dimple the surface, pressing firmly enough to touch the bottom of baking sheet without tearing dough. Bake 18 to 20 minutes, until focaccia is golden-brown.

Let cool on baking sheet, then cut into 6 or 12 squares, depending on your size preference, and serve. Slice each square in half like a biscuit, top with your desired amount of mayonnaise and sliced tomatoes, and serve.

Makes 12 tea sandwiches or 6 large sandwiches.

Per serving, based on 12 foccacia squares: 295 calories (percentage of calories from fat, 3), 8 grams protein, 62 grams carbohydrates, 2 grams fiber, 1 gram total fat (trace saturated fat), no cholesterol, 582 milligrams sodium.