Focaccia Versiliese

Ingredients

12 gr yeast
240 ml warm water
16 ml olive oil
3 gr rosemary
4 sage leaves
55 gr olives
18 gr garlic
250 gr unbleached all-purpose flour
130 gr corn flour
6 gr salt
10 ml olive oil
15 1/2 baking
1/2 risen

Instructions

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.