Focaccia Versiliese (Crispy Olive and Herb Filled Focaccia)

Stir the yeast into a alrge mixing bowl with the water and let proof for 10 minutes. Stir in the olive oil, rosemary, sage, olives and garlic. Using a wooden spoon, mix in the flours and salt and stir until the dough is thick andsmooth. Knead by hand for 8 to 10 minutes until the dough is firm and elastic.

Set the dough in a lightly oiled container, cover with plastic wrap and let rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan and stretch it to fit. If it won't fit, let it rest for 10 minutes and try again. Cover with a towel and leave until it has half risen, about 30minutes.

minutes before baking, preheat oven to 400F. Just before baking, dimple the top of the dough with your fingertips and sprinkle with some extra salt and 2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack and let cool for a few minutes before eating warm or at room temperature.

VARIATION: Focaccia Dolce. Substitute 2 oz raisins and 1 oz pine nuts forthe olives, herbs and garlic. Soak the raisins in warm water for 30 minutes before using and toast the pine nut