Focaccia Versiliese
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Focaccia Versiliese


 

Ingredients:
2 Teaspoon dried yeast
1 Cup warm water
1 Tablespoon olive oil
1 Tablespoon rosemary, chopped
4 sage leaves, torn
3 1/2 Ounce olives, pitted
2 Tablespoon garlic, minced
2 Cup unbleached all−purpose flour
1 Cup corn flour
2 Teaspoon salt
2 Teaspoon olive oil

Method:
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.



 

Focaccia Versiliese - Cook it All






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