Focaccia with Sage
- 1/2 cup warm water (105F. to 115F.)
- 1 teaspoon dry yeast
- 3/4 cup unbleached all purpose flour
- 1 cup warm water (105F. to 115F.)
- 1 teaspoon dry yeast
- 1/4 cup plus 2 tablespoons olive oil
- 3 1/4 cups unbleached all purpose flour
- 3 tablespoons finely chopped fresh sage
- 3 teaspoons fine sea salt
- Place 1/2 cup water in large bowl.
- Stir in yeast.
- Let stand until yeast dissolves and mixture is cloudy, about 10 minutes.
- Stir in flour.
- Cover with plastic.
- Let stand until very bubbly, about 45 minutes or less
- Place 1 cup water in small bowl.
- Stir in yeast.
- Let stand until yeast dissolves and mixture is cloudy, about 10 minutes.
- Stir dissolved yeast mixture and 1/4 cup olive oil into sponge in large bowl.
- Stir in 1 cup flour.
- Stir in 2 tablespoons chopped sage and 2 teaspoons salt.
- Add remaining flour in 2 batches, mixing until well blended after each addition.
- Turn out dough onto lightly floured surface.
- Knead dough until soft and velvety, about 10 minutes.
- Oil large bowl.
- Add dough, turning to coat with oil.
- Cover with plastic.
- Let dough rise in warm area until doubled, about 1 hour 15 minutes.
- Oil 11x17-inch baking sheet.
- Punch down dough.
- Transfer to prepared sheet.
- Using oiled hands, press out dough to cover bottom of pan.
- Cover dough with kitchen towel.
- Let stand 10 minutes (dough will shrink).
- Press out dough again to cover pan.
- Cover with towel.
- Let rise in warm draft-free area until doubled in volume, about 1 hour.
- Meanwhile, position rack in center of oven.
- Place baking stone on rack and preheat oven to 425F.
- (Baking stones are available at cookware stores.
- Unglazed quarry tiles, available at tile stores and some building supply stores, can also be used.
- If unavailable, heat another baking sheet in oven 10 minutes).
- Using fingertips, press dough all over, creating dimples.
- Drizzle dough with 2 tablespoons oil.
- Sprinkle with 1 tablespoon sage and 1 teaspoon salt.
- Place pan directly on pizza stone.
- Spray oven with water from spray bottle.
- Bake until focaccia is golden and top is crisp, spraying oven with water twice more during first 10 minutes, about 25 minutes total.
- Transfer bread to rack.
- Cool slightly.
- Serve bread warm or at room temperature.
warm water, yeast, flour, warm water, yeast, olive oil, flour, fresh sage, salt
Taken from www.epicurious.com/recipes/food/views/focaccia-with-sage-323 (may not work)