Anonymous Fri Oct 07 16:43:40 2005

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

Tbs 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