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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
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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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