Recipe - Focaccia Versiliese (Crisp Olive And Herb)

2 teaspoon Dried yeast
1 cup Warm water
1 tablespoon Olive oil
1 tablespoon Rosemary; chopped
4 Sage leaves; torn
3 One half ounce Olives; pitted
2 tablespoon Garlic; minced
2 cup Unbleached allpurpose flour
1 cup Corn flour
2 teaspoon Salt
2 teaspoon Olive oil

Date: Tue, 26 Mar 1996 21:14:10 0500

From: Walt Gray waltgray@mnsinc.com
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 teaspoon 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 ounce raisins & 1 ounce 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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