Crispy Olive & Herb Focaccia

• 2 teaspoons dried yeast
• 1 cup water
• 1 tablespoon olive oil
• 2 tablespoons fresh rosemary, chopped
• 4 fresh sage leaves, torn
• 3 1/2 ounces kalamata or nicoise olives, pitted
• 1 clove garlic, minced
• 2 cups unbleached all-purpose flour
• 1 cup cornflour
• salt, to taste
• 2 teaspoons olive oil

1. Stir the yeast into a large mixing bowl with the water & let proof for 10 minutes.
2. 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.
3. 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.
4. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again.
5. Cover with a towel & leave until it has half risen, about 30 minutes.
6. 30 minutes before baking, preheat oven to 400F.
7. Just before baking, dimple the top of the dough with your fingerti ps & sprinkle with some extra salt & 2 tsp of oil.
8. Bake for 25 to 30 minutes until golden.
9. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.
10. VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts.

yeast, water, olive oil, fresh rosemary, sage, nicoise olives, clove garlic, flour, cornflour, salt, olive oil

Taken from www.food.com/recipe/crispy-olive-herb-focaccia-3218 (may not work)