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Focaccia Versiliese

2 Teaspoon dried yeast

1 Cup warm water

1 Tablespoon olive oil

1 Tablespoon rosemary, chopped

4 sage leaves, torn

3 1/2 Ounce olives, pitted

2 Tablespoon garlic, minced

2 Cup unbleached all−purpose flour

1 Cup corn flour

2 Teaspoon salt

2 Teaspoon olive oil

Stir the yeast into a alrge mixing bowl with the water & let proof for 10

minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a

wooden spoon, mix in the flours & salt & stir until the dough is thick &

smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic.

Set the dough in a lightly oiled container, cover with plastic wrap & let

rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking

pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try

again. Cover with a towel & leave until it has half risen, about 30 minutes.

30 minutes before baking, preheat oven to 400F. Just before baking, dimple

the top of the dough with your fingertips & sprinkle with some extra salt &

2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet

onto a rack & let cool for a few minutes before eating warm or at room

temperature.

VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the

olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before

using & toast the pine nuts.

 

 

 

 

 

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