FOCACCIA VERSILIESE
(CRISPY OLIVE-AND-HERB FILLED FOCACCIA)

2 tsp dried yeast
1 cup warm water
1 tbsp olive oil
1 tbsp rosemary, chopped
4 sage leaves, torn
3 1/2 oz olives, pitted
2 tbsp garlic, minced
2 cups unbleached all-purpose flour
1 cup corn flour
2 tsp salt
2 tsp olive oil

Stir the yeast into a large mixing bowl with the water and let proof for 10 minutes. Stir in the 1 tablespoon olive oil, rosemary, sage, olives and garlic. Using a wooden spoon, mix in the flours and salt and stir until the dough is thick and smooth. Knead by hand for 8 to 10 minutes until the dough is firm and elastic.

Set the dough in a lightly oiled container, cover with plastic wrap and let rise until doubled. Turn the dough onto an oiled 10 1/2 x 15 1/2-inch baking pan and stretch it to fit. If it won't fit, let it rest for 10 minutes and try again. Cover with a towel and leave until it has half risen, about 30 minutes.

Thirty minutes before baking, preheat oven to 400 degrees F.

Just before baking, dimple the top of the dough with your fingertips and sprinkle with some extra salt and 2 tsp of oil.

Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack and let cool for a few minutes before eating warm or at room temperature.

VARIATION:

FOCACCIA DOLCE:
Substitute 2 oz raisins and 1 oz pine nuts for the olives, herbs and garlic. Soak the raisins in warm water for 30 minutes before using and toast the pine nuts.

Makes 1 focaccia
Source: Italy in Small Bites by Carol Field