Jill's Focaccia
Recipe From : King Arthur Flour Catalog

1 cup Lukewarm water
6 1/2 teaspoons Salt
1 tablespoon Garlic oil
1 tablespoon Olive oil
1/4 teaspoon Diastatic malt powder
1 1/2 cups King Arthur flour
1 1/2 cups Italian flour
2 tablespoons Italian seasoning
Or 1 Tbs oregano and 1 Tbs basil
2 teaspoons Regular yeast
1/2 cup Kalamatra olives halved
1/2 cup Pine nuts toasted or raw
1 cup Roasted red pepper strips
Steamed broccoli, spinach
Artichokes or sliced mushrooms
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 focaccia 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.