Focaccia Versiliese (Crispy Olive-&-Herb Fill

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Title: FOCACCIA VERSILIESE (CRISPY OLIVE-&-HERB FILL
Categories: Main dish, Italian, Vegetarian
Yield: 1 Focaccia

2.00 ts Dried yeast
1.00 c Warm water
1.00 tb Olive oil
1.00 tb Rosemary, chopped
4.00 ea Sage leaves, torn
3.50 oz Olives, pitted
2.00 tb Garlic, minced
2.00 c Unbleached all-purpose flour
1.00 c Corn flour
2.00 ts Salt
2.00 ts 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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