Jill's Focaccia

• 1 cup water lukewarm
• 6 1/2 teaspoons salt
• 1 tablespoon garlic oil
• 1 tablespoon olive oil
• 1/4 teaspoon malt powder diastatic
• 1 1/2 cups flour, all-purpose
• 1 1/2 cups flour, all-purpose italian
• 2 tablespoons italian seasoning
• 1 x oregano
• 1 tablespoon basil
• 2 teaspoons yeast, active dry
• 1/2 cup kalamata olives halved
• 1/2 cup pine nuts
• 1 cup sweet red bell peppers, roasted strips
• 1 each broccoli florets
• 1 each artichokes or mushrooms
• 1 each basil minced
• 1 each black pepper cracked

1. Make a slack dough either by hand, electric mixer, or bread machine with the first 9 ingredients.
2. Add the olives and pine nuts just before the last 1/2 cup flour if your hand kneading or using mixer or 5 minutes before the end of the bread machine cycle ( to keep them whole ).
3. Let dough double in size about 1 1/2 hours.
4. Punch down and spread in a cornmeal, heavily dusted 14 inch round pizza pan.
5. Make indentations in the dough with your finger tips, cover and let rise for 45 minutes or doubled and puffy.
6. Push vegetables of your choice into dough to keep them anchored down.
7. Meanwhile preheat oven to 500.
8. turn it down to 450 and bake foccacia 15 to 20 minutes or until golden brown.
9. Remove from oven and sprinkle with fresh basil and cracked black pepper.
10. Fresh tomato slices, chopped garlic and a bit of olive oil elevate this bread to sublime.

water, salt, garlic oil, olive oil, malt, flour, flour, italian seasoning, oregano, basil, yeast, pine nuts, sweet red bell peppers, broccoli florets, artichokes, basil, black pepper

Taken from recipeland.com/recipe/v/jills-focaccia-40906 (may not work)