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Focaccia Versiliese
2
Teaspoon dried yeast
Cup warm water
Tablespoon olive oil
Tablespoon rosemary, chopped
sage leaves, torn
1/2 Ounce olives, pitted
Tablespoon garlic, minced
Cup unbleached all−purpose flour
Cup corn flour
1
1
1
4
3
2
2
1
2
2
Teaspoon salt
Teaspoon 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.
3
0 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
2
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.
Focaccia Versiliese
8
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