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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Focaccia Versiliese
Difficulty Level: Easy
Recipe Id: BREAD1003

Focaccia Versiliese

  • 2 teaspoon dried yeast
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 tablespoon rosemary, chopped
  • 4 each sage leaves, torn
  • 3 1/2 oz olives, pitted
  • 2 tablespoon garlic, minced
  • 2 cup unbleached all-purpose flour
  • 1 cup corn flour
  • 2 teaspoon salt
  • 2 teaspoon olive oil

  1. Stir the yeast into a alrge mixing bowl with the water & let proof for 10 minutes.
  2. Stir in the olive oil, rosemary, sage, olives & garlic.
  3. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth.
  4. Knead by hand for 8 to 10 minutes until the dough is firm & elastic.
  5. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled.
  6. 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.
  7. Cover with a towel & leave until it has half risen, about 30 minutes.
  8. 30 minutes before baking, preheat oven to 400F.
  9. 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.
  10. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.

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. Carol Field, "Italy in Small Bites"


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