Focaccia Versiliese (crispy Olive-&-herb Filled Focaccia) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Dried yeast,
1 cup: Warm water,
1 tbsp: Olive oil,
1 tbsp: Rosemary, chopped
4 each: Sage leaves, torn
3 1/2 ounce: Olives, pitted
2 tbsp: Garlic, minced
2 cup: Unbleached all-purpose flour,
1 cup: Corn flour,
2 tsp: Salt,
2 tsp: Olive oil,
Directions:
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 wont 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"
Source from luhu.jp
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 wont 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"
Source from luhu.jp