MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: FOCACCIA VERSILIESE (CRISPY OLIVE-&-HERB FILL
  Categories: Main dish, Italian, Vegetarian
       Yield: 1 Focaccia
 
    2.00 ts Dried yeast
    1.00 c  Warm water
    1.00 tb Olive oil
    1.00 tb Rosemary, chopped
    4.00 ea Sage leaves, torn
    3.50 oz Olives, pitted
    2.00 tb Garlic, minced
    2.00 c  Unbleached all-purpose flour
    1.00 c  Corn flour
    2.00 ts Salt
    2.00 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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