Focaccia versiliese (crispy olive-&-herb fill

 
               FOCACCIA VERSILIESE (CRISPY OLIVE-&-HERB FILL
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dish                        Italian
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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