Focaccia versiliese (crisp olive and herb)

8 Servings

Ingredients

Quantity Ingredient
2 teaspoons Dried yeast
1 cup Warm water
1 tablespoon Olive oil
1 tablespoon Rosemary; chopped
4 Sage leaves; torn
3½ ounce Olives; pitted
2 tablespoons Garlic; minced
2 cups Unbleached all-purpose flour
1 cup Corn flour
2 teaspoons Salt
2 teaspoons Olive oil

Directions

Date: Tue, 26 Mar 1996 21:14:10 -0500 From: Walt Gray <waltgray@...>

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 10½" X 15 ½" 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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