Focaccia Versiliese (Crispy Olive-&-Herb Fill
2.00 ts Dried yeast 1.00 c Warm water 1.00 tb Olive oil 1.00 tb Rosemary, chopped 4.00 ea Sage leaves, torn 3.50 oz Olives, pitted 2.00 tb Garlic, minced 2.00 c Unbleached all-purp...
Ingredients
- 2.00 ts dried yeast
- 1.00 c warm water
- 1.00 tb olive oil
- 1.00 tb rosemary, chopped
- 4.00 ea sage leaves, torn
- 3.50 oz olives, pitted
- 2.00 tb garlic, minced
- 2.00 c unbleached all-purpose flour
Directions
- 1
2.00 ts Dried yeast 1.00 c Warm water 1.00 tb Olive oil 1.00 tb Rosemary, chopped 4.00 ea Sage leaves, torn 3.50 oz Olives, pitted 2.00 tb G
- 2
Stir in the olive oil, rosemary, sage, olives & garlic
- 3
Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth
- 4
Knead by hand for 8 to 10 minutes until the dough is firm & elastic
- 5
Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled
- 6
Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit
- 7
If it won't fit, let it rest for 10 minutes & try again
- 8
Cover with a towel & leave until it has half risen, about 30 minutes