Olive focaccia

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       Title: Olive Focaccia
  Categories: fatfree, hand made
       Yield: 1 serving
 
 
   Use a firmer dough than the one used for the Rustic Bread (See recipe).
   Do not use
   Yeast. Only a large amount of starter.  Mix well.  Add some water if
   necessary.  The dough should reach a 75-78 F temperature.  The dough
   should
   be sticky but not wet. Process 5 more minutes. Add fresh thyme, chopped
   Moroccan olives and Kalamata olives. Let is rest for 5-10 minutes. Finish
   kneading by hand, on floured board.  Gather the dough, rolling edges
   underneath again and again until the ball is smooth and rounded. Let it
   sit
   2-3 hours, covered with plastic, in slightly oiled bowl. Dough is ready
   when
   it does not spring back (See above) When volume has doubled, refrigerate
   overnight. the following day,m let temperature reach 72-74 F. Indent top
   of
   loaf with a knife. Bake for 45 minutes according to Rustic Bread
   instructions above.
 
 
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   Contributor:  cewvb@ilap.com
 
   Preparation Time:  0:00
 
   NYC Nutrilink: M0^00000
 
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