Make a slack dough either by hand, electric mixer, or bread machine
the first 9 ingredients. Add the olives and pine nuts just before
1/2 cup flour if your hand kneading or using mixer or 5 minutes
end of the bread machine cycle ( to keep them whole ). Let dough
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
finger tips, cover and let rise for 45 minutes or doubled and
vegetables of your choice into dough to keep them anchored down.
preheat oven to 500. turn it down to 450 and bake focaccia 15
minutes or until golden brown. Remove from oven and sprinkle with
basil and cracked black pepper. Fresh tomato slices, chopped garlic
bit of olive oil elevate this bread to sublime.
Note:Italian flour: lowest level of ash,protein level 9.8 % and
add lightness to pizza etc.
Diastatic malt powder ( or barley malt syrup ) when added to dough
produce a finer texture and longer keeping quality
From Joan Ross, AKA "Flour Power!"
Recipe adapted from King Arthur Flour Catalog