2 ts Dried yeast
1 c Water; warm
1 tb Olive oil
1 tb Rosemary; chopped
4 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 large 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 400°F. 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.
