Focaccia versiliese (crispy olive-&-herb fill

Yield: 1 Focaccia

Ingredients:

2 ts Dried yeast
1 c Warm water
1 tb Olive oil
1 tb Rosemary chopped
4 ea Sage leaves torn
3 1/2 oz Olives pitted
2 tb Garlic minced
2 c Unbleached all-purpose flour
1 c Corn flour
2 ts Salt
2 ts Olive oil

Instructions:

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 won't 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.