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