Sage Focaccia
(1 large round flat bread)
2 teaspoons active dry yeast
1 1/2 cups warm water (105 to 115 degrees)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
3 tablespoons minced fresh sage (or 1 teaspoon of dried)
4 cups all purpose flour, or more as needed
1 large egg yolk
1 tablespoon water
large sage leaves
coarse sea salt
 Lisa's
Pizza Kitchenware for Pizza Stones and Pizza Peels.
In food processor with steel chopping blade, place the yeast, water,
olive oil, salt, sage, and 3 3/4 cups of the flour. Process to
blend, and then let it knead for about 1 minute. Remove to work
surface, and with the remaining flour, hand knead for 1-2 minutes.
Place ball of dough in a greased bowl, cover, and let stand for
about 1 1/2 hours. Turn the dough out and knead into a flattened
ball. Place the dough on a lightly oiled pizza pan or baking sheet
and roll to a thickness of about 1 1/2 inches and 12 inches in
diameter. Cover loosely and let set for 30 minutes. Meanwhile,
preheat oven to 375 degrees. With fingertips, punch depressions all
over the dough. Brush with the mixture of egg yolk and water, and
then arrange the sage leaves over all to make a design. Sprinkle
with sea salt. Bake 45 minutes or until golden brown. Cut into small
wedges to serve.
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