INGREDIENTS:

• 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

COOKING INSTRUCTIONS:

1. 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.
2. 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″ X 15 1/2″ baking pan & stretch it to fit. If it won’t fit, let it rest for 10 minutes & try again. Cover with a towel & leave until it has half risen, about 30 minutes.
3. 30 minutes before baking, preheat oven to 400F. Just before baking, dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.
4. 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.

Received via e-mail from Luiza. Thanks a lot!