I started making this recipe at my first restaurant job in Harrisonburg, VA. It was at a brewery that used it both for bread service, as well as dipping sticks for the spinach dip that was on the menu. This is also a great accompaniment to any number of soups that are on this site.
This recipe is a variation, just a touch, from the original recipe. The benefit of this bread is that it's relatively quick, very easy, and you can put different toppings on it to change the flavor. One thing to note, when you make the bread, the beer that you use will significantly change the flavor of the bread. I normally use a lighter flavored lager that isn't too hoppy or too bitter.
Ingredients
Corn Meal, finely ground 1 cup
Beer, neutral lager, room temp 6 oz
Yeast 3/4 T
Sugar 1 T
Extra Virgin Olive Oil 1 T (+ more for brushing)
Water, warm 1 1/4 cup
Salt 1 tsp
Avenue Spice 1 tsp
Flour, ap 3 1/4 cup
Garnish
Almost anything; some ideas: Kosher Salt, Pickled Jalapenos, Fresh chopped herbs, grated parm., avenue spice, etc. etc.
Method of Procedure
In one mixing bowl combine water, beer, oil. In another mixing bowl, combine semolina, yeast, and sugar.
Combine the wet and dry ingredients together and gently mix. Let proof for about 40 minutes.
In the empty mixing bowl combine salt, avenue spice, and flour together.
Mix the dry ingredients into the proofed yeast mixture. Knead the dough thoroughly for about 10 minutes. Add oil if needed to help prevent sticking.
Lightly coat the dough with oil and cover with a towel. Let proof at room temperature for about 2 hours.
Lightly oil a 1/2 sheet tray and put aside. At this point your bread should have risen by about half. Punch down your dough and transfer it to the oiled sheet tray. Stretch the dough to the edges and cover with a towel for another hour.
Preheat an oven to 425 degrees.
Remove the towel and gently dimple the dough with your fingers. Lightly coat the bread with more oil and sprinkle or place your toppings and place into the oven for about 10 minutes.
Check the bread and rotate it. Cook for another 10 minutes.
Your bread should be almost done at this point. Depending on your oven it will be finished or about 5 minutes out. Remove from oven, let cool, and cut.
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