Mushrooms, Olives and Rosemary Focaccia. For 8

1 cup hot water

1 ounce dried porcini mushrooms (reconstituted as per instructions below)

1 envelope dry yeast

1/4 cup olive oil

2 tsp coarse salt

2 tsp chopped fresh rosemary

2 cups plus 4 tbsp unbleached all purpose flour

cup coarsely chopped pitted brine-cured olives.

Reconstituted dried porcini.

1 ounce dried porcini mushrooms

1 cup hot water

Combine porcini and water in medium bowl. Let stand until porcini soften, about 40 minutes. Pour mixture into strainer set over small bowl. Press porcini to release excess liquid. Coarsely chop porcini. Pour soaking liquid into measuring cup, leaving any sediment behind; reserve soaking liquid.

Add enough hot water to porcini soaking liquid to measure 3/4 cup, if necessary. Heat liquid in small saucepan to 105 to 115 F. Pour into food processor. Sprinkle yeast over. Let stand until yeast dissolves, about 12 minutes.

Add oil, 1 tsp salt and 1 tsp rosemary. Process 3 seconds.

Add 2 cups plus 3 tbsp flour and process until moist clumps form, adding more flour if necessary.

Mix in olives, using 4 on/off turns.

Turn out into large bowl. Add porcini and knead until mixed in (dough will be firm and sticky).

Generously flour heavy large baking sheet. Turn out dough onto sheet. Using floured hands, press out dough to irregular 13x9 inch rectangle.

Sprinkle dough with remaining 1 tsp salt and 1 tsp rosemary.

Cover baking sheet with plastic wrap. Let dough rise in war draft-free area until puffy, about 1 hour.

Preheat oven to 400 F. Bake bread until crusty, about 25 minutes.

Serve warm or at room temperature.