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Receta Focaccia Versiliese (Crispy Olive And Herb Filled Focaccia)

Name: Focaccia Versiliese (Crispy Olive And Herb Filled Focaccia)
Ingredients: 2 tsp Dry yeast; 1 c. Hot water; 1 Tbsp. Extra virgin olive oil; 1 Tbsp. Rosemary, minced; 4 x Sage leaves, torn; 3 1/2 ounce Olives, pitted; 2 Tbsp. Garlic, chopped; 2 c. Unbleached all-purpose flour; 1 c. Corn flour; 2 tsp Salt; 2 tsp Extra virgin olive oil

de Global Cookbook

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Ingredientes

2 tsp Dry yeast
1 c. Hot water
1 Tbsp. Extra virgin olive oil
1 Tbsp. Rosemary, minced
4 x Sage leaves, torn
3 1/2 ounce Olives, pitted
2 Tbsp. Garlic, chopped
2 c. Unbleached all-purpose flour
1 c. Corn flour
2 tsp Salt
2 tsp Extra virgin olive oil

Direcciones

Stir the yeast into a alrge mixing bowl with the water & let proof for 10 min. Stir in the extra virgin olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, fold in the flours & salt & stir till the dough is thick & smooth. Knead by hand for 8 to 10 min till the dough is hard & elastic.
Set the dough in a lightly oiled container, cover with plastic wrap & let rise till doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it will not fit, let it rest for 10 min & try again. Cover with a towel & leave till it has half risen, about 30 min.
30 min 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 min till golden brown.
Slide off baking sheet onto a rack & let cold for a few min before eating hot or possibly at room temperature.
VARIATION: Focaccia Dolce. Substitute 2 ounce raisins & 1 ounce pine nuts for the olives, herbs & garlic. Soak the raisins in hot water for 30 min before using & toast the pine nuts.