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       Title: Focaccia Versiliese (Crispy Olive-&-Herb Filled Focaccia)
  Categories: ethnic, main dish, vegetarian
       Yield: 1 servings
 
       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.
 
   Carol Field, “Italy in Small Bites”
 
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