Crispy Olive & Herb Focaccia - cooking recipe

Ingredients

2 teaspoons dried yeast
1 cup water
1 tablespoon olive oil
2 tablespoons fresh rosemary, chopped
4 fresh sage leaves, torn
3 1/2 ounces kalamata or nicoise olives, pitted
1 clove garlic, minced
2 cups unbleached all-purpose flour
1 cup cornflour
salt, to taste
2 teaspoons olive oil

Preparation

Stir the yeast into a large mixing bowl with the water & let proof for 10 minutes.
Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth.
Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled.
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.
Cover with a towel & leave until it has half risen, about 30 minutes.
30 minutes before baking, preheat oven to 400F.
Just before baking, dimple the top of the dough with your fingerti ps & sprinkle with some extra salt & 2 tsp of oil.
Bake for 25 to 30 minutes until golden.
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.