Ingredients
- 15 1/2 baking (pan)
- 4 sage leaves
- 1/2 risen
- 2 c unbleached all-purpose flour
- 1 c warm water
- 1 c corn flour
- 3 1/2 oz olives
- 2 tb garlic
- 1 tb olive oil
- 2 ts yeast (dried)
- 2 ts olive oil
- 2 ts salt
- 1 tb rosemary
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.
