The texture is crunchier than other focaccias.

1 package active dry yeast, preferably Red Star

1 1/3 cups warm (about 110 F.) water

1 Tbsp. olive oil or duck fat

1 leg of duck confit (I get mine at the Fatted Calf, which has a stand at the Napa farmers markets)

3/4 cup stone ground cornmeal (I use Grist Mill)

3 cups unbleached all-purpose flour

2 tsp. kosher salt

3/4 cup walnuts, chopped and toasted

24 sage leaves, briefly fried

Extra-virgin olive oil

Kosher salt

Topping:

1/4 cup olive oil

2 Tbsp. water

1 tsp. sea salt

Remove the duck meat from the bone and cut into half-inch pieces. Sauté in olive oil or duck fat. Lightly fry the sage leaves. Mix the meat with walnuts and fried sage leaves.

Place yeast and water in a large mixing bowl to dissolve; it will become creamy.

Combine the cornmeal, flour and salt in a bowl and mix well. Add to the yeast and water and mix well with a wooden spoon. When all the flour is incorporated knead by hand for about 5 minutes. Knead the walnuts, sage leaves and duck confit in two additions into the dough.

Oil the inside of a bowl, add the focaccia dough. Press the dough into the oil and give it a turn, then turn over so the top is now coated with oil. Cover the bowl with plastic wrap and let rise for about one hour. It should double in size.

Roll or stretch the dough out by hand into a metal sheet pan measring about 10 by 15 inches. It should be about 1/4 to 1/2 inch thick. Lightly cover with plastic wrap again and let rise until doubled in size, 30-45 minutes. Heat the oven to 400 F.

When the dough has risen use the tips of your fingers and make dimples all over the top. Mix the topping ingredients: olive oil, water and salt together and brush all over the top. Add the remaining sage leaves to decorate the top and brush them with the olive oil and water mixture too. Bake for about 25 minutes. Cool on a rack and serve warm or at room temperature.