Focaccia Versiliese (Crispy Olive-&-Herb Filled Focaccia)

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Title: Focaccia Versiliese (Crispy Olive-&-Herb Filled Focaccia)
Categories: ethnic, main dish, vegetarian
Yield: 1 servings

2 ts dried yeast
1 c warm water
1 tb olive oil
1 tb rosemary, chopped
4 ea sage leaves, torn
3 1/2 oz olives, pitted
2 tb garlic, minced
2 c unbleached all-purpose flour
1 c corn flour
2 ts salt
2 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.

Carol Field, "Italy in Small Bites"

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