Jill's Focaccia

Recipe Ingredients

1 cup	237ml	Lukewarm water
6 1/2 teaspoons	32ml	Salt
1 tablespoon	15ml	Garlic oil
1 tablespoon	15ml	Olive oil
1/4 teaspoon	1.3ml	Diastatic malt powder
1 1/2 cups	93g / 3.3oz	King arthur flour
1 1/2 cups	93g / 3.3oz	Italian flour
2 tablespoons	30ml	Italian seasoning
		OR 1 tbs oregano and 1
1 tablespoon	15ml	Basil
2 teaspoons	10ml	Regular yeast
1/2 cup	118ml	Kalamatra olives halved
1/2 cup	118ml	Pine nuts toasted or raw
1 cup	237ml	Roasted red pepper strips
		Steamed brocolli - spinach
		Artichokes or sliced mushros
		Fresh minced basil
		Cracked black pepper

Recipe Instructions

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

Note: Italian flour: lowest level of ash, protein level 9.8 % and used to add lightness to pizza etc. Diastatic malt powder ( or barley malt syrup ) when added to dough helps produce a finer texture and longer keeping quality

Source:
Cooking Light, Nov/Dec 1994, page 148

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