Jill's focaccia

Yield: 1 Servings

Measure Ingredient
1 cup Lukewarm water
6½ teaspoon Salt
1 tablespoon Garlic oil
1 tablespoon Olive oil
¼ teaspoon Diastatic malt powder
1½ cup King arthur flour
1½ cup Italian flour
2 tablespoons Italian seasoning
\N \N Or 1 tbs oregano and 1
\N \N Tbs basil
2 teaspoons Regular yeast
½ cup Kalamatra olives halved
½ cup Pine nuts toasted or raw
1 cup Roasted red pepper strips
\N \N Steamed brocolli, spinach
\N \N Artichokes or sliced mushros
\N \N Fresh minced basil
\N \N Cracked black pepper

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 ½ 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 1½ 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 9⅘ % 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

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