FBD

Focaccia Versiliese

Italian focaccia made with a blend of wheat and corn flour, studded with olives, rosemary, sage, and garlic.

ItalianVegetarianIntermediate40 minBy Northstar

Ingredients

Servings
8
  • 2 tsp dried yeast
  • 1 cup warm water
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 4 whole fresh sage leaves, torn
  • 3 0.5 oz pitted olives
  • 2 tbsp garlic, minced
  • 2 cup unbleached all-purpose flour
  • 1 cup corn flour
  • 2 tsp salt
  • 2 tsp olive oil (for drizzling)

Instructions

  1. 1

    Stir yeast into warm water in a large bowl; let proof for 10 minutes. Stir in olive oil, rosemary, sage, olives, and garlic.

  2. 2

    Using a wooden spoon, mix in both flours and salt; stir until dough is thick and smooth. Knead by hand for 8-10 minutes until firm and elastic.

  3. 3

    Set in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.

  4. 4

    Punch down, spread into a greased baking pan about ½ inch thick. Drizzle with olive oil. Let rest 20 minutes. Bake at 400°F for 20-25 minutes until golden.

Tags

italianvegetarianolivesfocacciabreadrosemarycorn flour