Fresh sage leaves crisp up the top of chewy focaccia. Slice it as an appetizer or serve it with a healthy Mediterranean meal.
– 1/4 ounce package active dry yeast – 2 cups warm water (110-115F) – 2 tsp salt – 4 cups all purpose flour – 1/4 cup olive oil – fresh sage leaves, for topping
Mix yeast, salt, and warm water in a large bowl. adding yeast to focaccia batter Start with 2 cups of flour and add the remainder until a sticky, shaggy dough forms.
creating focaccia dough Cover and let rise in a lightly oiled bowl for 1 hour until doubled in size and bubbly. Preheat oven at 400F while rising.
focaccia rises Prep a big baking sheet. Spread focaccia dough into a broad rectangle or oval on the lined baking sheet with your fingertips.
Make dimples on the bread with olive oil-soaked fingers and top with flaky salt. Be generous with olive oil—it gives the bread flavor and a crunchy crust.
press focaccia dough onto a baking sheet Press fresh sage leaves onto bread gently. Sage-topped focaccia bread. Bake for 25 minutes until puffy and brown.