Ingredientes
- 2 Teaspoon dried yeast
- 1 Cup warm water
- 1 Tablespoon olive oil
- 1 Tablespoon rosemary, chopped
- 4 sage leaves, torn
- 3½ Ounce olives, pitted
- 2 Tablespoon garlic, minced
- 2 Cup unbleached all−purpose flour
- 1 Cup corn flour
- 2 Teaspoon salt
- 2 Teaspoon olive oil
Preparação
- 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 10½" X 15½" 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.
- minutes before baking, preheat oven to 400F. Just before baking, dimple
- the top of the dough with your fingertips & sprinkle with some extra salt &
- 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.
