Basil, Olive and Feta Foccacia

First off, mix the flours together and whisk so they are combined well.

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This recipe requires you to make a sponge. For this you take 1/2 cup of flour and place in a large bowl with the half cup warm water and the yeast. Cover the bowl with plastic and let stand anywhere from 2-8 hours. This is to allow it to ferment, I personally couldn't wait the whole time, I think I made it a minute past the 2 hour mark.

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Stir in the 1 cup of water a little at a time.

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Add in the salt and just enough of the flour to make the dough pull away from the sides of the bowl.

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Turn the dough out onto a floured surface and knead enough flour to make a soft dough. It should be smooth and elastic.

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Place dough in a lightly oiled bowl, turning to coat the dough ball lightly, and cover.

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Place in a warm place where a draft cannot get to it and allow to rise about 1 hour.

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Prep a large baking pan (pizza pan works well) by either taking an oiled napkin and running it around the pan or line with parchment paper.

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Punch the dough down and allow to rest 10 minutes.

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Oil your hands and place dough in the pan.

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Brush the top of the dough with oil then, using your fingers, make deep dimples in the dough, about 1/2 inch. Cover with plastic again and let rest in a warm place for 30 minutes.

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Preheat the oven to 400F(200C).

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Take the olives, feta and basil and spread on top of the foccacia.

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Sprinkle salt on top and place in oven.

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Bake 18 - 20 minutes or until golden. Check about half way through and deflate any large bubbles with the poke of a knife.

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When done cooking, place on a rack to cool for about 15 - 20 minutes.

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This bread is very versatile. You can make it into small mini loaves (as in the original recipe) or in a big one like I did. You can also top it with a number of different ingredients, just let your craving drive you :D!

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