Focaccia Versiliese (Crispy Olive and Herb Filled Focaccia)
Just like the name of the recipe, this focaccia has a very crispy texture with strong olive, herb and garlic flavor. Just simply eating it directly is delicious enough.
Ingredients
| 2 | teaspoons |
yeast, active dry
dried |
|
| 1 | cup |
water
warm |
|
| 4 | tablespoon |
olive oil
divided |
|
| 1 | tablespoon |
rosemary leaves
chopped |
|
| 4 | each |
sage leaves
torn |
* |
| 3 ½ | ounces |
olives
pitted |
|
| 2 | tablespoons |
garlic
minced |
|
| 2 | cups |
unbleached all-purpose flour
|
|
| 1 | cup |
cornstarch
|
|
| ½ | teaspoons |
salt
|
|
| 2 | teaspoons |
olive oil
for brushing |
Directions
Stir the yeast into a alrge mixing bowl with the water and let proof for 10 minutes.
Stir in 1 tablespoon of olive oil, rosemary, sage, olives and garlic.
Using a wooden spoon, mix in the flours and salt and 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 a 10½ X 10½ inch baking pan coated with remaining 3 tablespoons of olive oil and stretch it to fit.
If it won't fit, let it rest for 10 minutes and try again.
Cover with a towel and leave until it has half risen, about 30 minutes.
30 minutes before baking, preheat oven to 400℉ (200℃).
Just before baking, dimple the top of the dough with your fingertips and brush top with 2 teaspoons 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.
Nutrition Facts
Serving Size 98g (3.5 oz)
