Jill's Focaccia

---------- Recipe via Meal-Master (tm) v8.05

Title: Jill's Focaccia
Categories: Breads, Italian
Yield: 1 servings

1 c Lukewarm water
6 1/2 ts Salt
1 tb Garlic oil
1 tb Olive oil
1/4 ts Diastatic malt powder
1 1/2 c King arthur flour
1 1/2 c Italian flour
2 tb Italian seasoning
Or 1 tbs oregano and 1
1 tb Basil
2 ts Regular yeast
1/2 c Kalamatra olives halved
1/2 c Pine nuts toasted or raw
1 c Roasted red pepper strips
Steamed brocolli; spinach
Artichokes or sliced mushros
Fresh minced basil
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
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

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