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Focaccia Versiliese

Anononymous 7-30-05

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

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\\\

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