← All recipes

Focaccia Versiliese (Crispy Olive-&-Herb Filled Focaccia)

Focaccia Versiliese (Crispy Olive-&-Herb Filled Focaccia) comes together with Dried Yeast, Warm Water, Olive Oil, Rosemary Chopped, and Sage Leaves Torn. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tsp
• 1 cup
• 1 tbsp
• 1 tbsp
• 4 pc
• 3 1/2 oz
• 2 tbsp
• 2 cup
• 1 cup
• 2 tsp
• 2 tsp

Method (preview)

1. 1

   Stir the yeast into a alrge mixing bowl with the water & let proof for 10 minutes.

2. 2

   Stir in the olive oil, rosemary, sage, olives & garlic.

3. 3

   Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth.

4. 4

   Knead by hand for 8 to 10 minutes until the dough is firm & elastic.

5. 5

   Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled.

6. 6

   If it won't fit, let it rest for 10 minutes & try again.

7. 7

   Cover with a towel & leave until it has half risen, about 30 minutes.

8. 8

   30 minutes before baking, preheat oven to 400F.

9. 9

   Just before baking, dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil.

10. 10

    Bake for 25 to 30 minutes until golden.

11. 11

    Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.

12. 12

    VARIATION: Focaccia Dolce.

13. 13

    Soak the raisins in warm water for 30 minutes before using & toast the pine nuts.

14. 14

    Carol Field, "Italy in Small Bites"

15. 15

    NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

16. 16

    NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

17. 17

    NYC Nutrilink: M0^00000