Recipe ingredients
- 2 teaspoon dried yeast
- 1 cup warm water
- 1 tablespoon olive oil
- 1 tablespoon rosemary, chopped
- 4 sage leaves, torn
- 3 1/2 ounce olives, pitted
- 2 tablespoon garlic, minced
- 2 cup unbleached all-purpose flour
- 1 cup corn flour
- 2 teaspoon salt
- 2 teaspoon olive oil
Recipe method
- Stir the yeast into a alrge mixing bowl with the water and let proof for 10 minutes.
- Stir in the olive oil, rosemary, sage, olives and garlic.
- Using a wooden spoon, mix in the flours and salt. Stir until the dough is thick and smooth.
- Knead by hand for 8 to 10 minutes until the dough is firm and elastic.
- Set the dough in a lightly oiled container, cover with plastic wrap and let rise until doubled.
- Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan and stretch it to fit.
- Cover with a towel and 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 and sprinkle with some extra salt and 2 ts of oil.
- Bake for 25 to 30 minutes until golden.
- Slide off baking sheet onto a rack and let cool for a few minutes before eating warm or at room temperature.
Other italian recipes:
Focaccia versiliese recipe
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