---------- Recipe via Meal-Master (tm) v8.05
       Title: Jill’s Focaccia
  Categories: Breads, Italian
       Yield: 1 servings
       1 c  Lukewarm water
   6 1/2 ts Salt
       1 tb Garlic oil
       1 tb Olive oil
     1/4 ts Diastatic malt powder
   1 1/2 c  King arthur flour
   1 1/2 c  Italian flour
       2 tb Italian seasoning
            Or 1 tbs oregano and 1
       1 tb Basil
       2 ts Regular yeast
     1/2 c  Kalamatra olives halved
     1/2 c  Pine nuts toasted or raw
       1 c  Roasted red pepper strips
            Steamed brocolli;  spinach
            Artichokes or sliced mushros
            Fresh minced basil
            Cracked black pepper
   Make a slack dough either by hand, electric mixer, or bread machine with
   the first 9 ingredients. Add the olives and pine nuts just before the last
   1/2 cup flour if your hand kneading or using mixer or 5 minutes before the
   end of the bread machine cycle ( to keep them whole ). Let dough double in
   size about 1 1/2 hours. Punch down and spread in a cornmeal, heavily
   dusted 14 inch round pizza pan. Make indentations in the dough with your
   finger tips, cover and let rise for 45 minutes or doubled and puffy. Push
   vegetables of your choice into dough to keep them anchored down. Meanwhile
   preheat oven to 500. turn it down to 450 and bake foccacia 15 to 20
   minutes or until golden brown. Remove from oven and sprinkle with fresh
   basil and cracked black pepper. Fresh tomato slices, chopped garlic and a
   bit of olive oil elevate this bread to sublime.
    Note:Italian flour: lowest level of ash,protein level 9.8 % and used to
   add lightness to pizza etc. Diastatic malt powder ( or barley malt syrup )
   when added to dough helps produce a finer texture and longer keeping