Crispy Olive & Herb Focaccia

Ingredients

• 2 teaspoons dried yeast
• 1 cup water
• 1 tablespoon olive oil
• 2 tablespoons fresh rosemary, chopped
• 4 fresh sage leaves, torn
• 3 1/2 ounces kalamata or nicoise olives, pitted
• 1 clove garlic, minced
• 2 cups unbleached all-purpose flour
• 1 cup cornflour
• salt, to taste
• 2 teaspoons olive oil

Recipe

• 1 stir the yeast into a large mixing bowl with the water & let proof for 10 minutes.
• 2 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.
• 3 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.
• 4 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.
• 5 cover with a towel & leave until it has half risen, about 30 minutes.
• 6 30 minutes before baking, preheat oven to 400f.
• 7 just before baking, dimple the top of the dough with your fingerti ps & sprinkle with some extra salt & 2 tsp of oil.
• 8 bake for 25 to 30 minutes until golden.
• 9 slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.
• 10 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.