This simple bread is flat and it has olive oil, sage and garlic flavour. This rich and beautiful loaf is perfect with a slice of Mortadella or Prosciutto!
- Oil 2 baking trays 25 cm diameter wide. Mix the yeast with 60 ml of water. When the yeast dissolved properly add the rest of the water and the olive oil.
- Sift the flour together with the salt in a big bowl, make a hole in the centre. Pour the yeast mix in the hole and knead the dough on a floury board for 8-10 minutes or until smooth and elastic.
- Put the dough in a oiled bowl, cover with oiled cling film and let it prove for 1 hour or until it’s doubled in size.
- Turn the dough upside down and put it on a floury board, knead it with the chopped sage. Divide the dough in 2 parts, roll both parts in a round shape, squeeze them until they have 25 cm diameter size and put them in the baking trays.
- Cover with oiled cling film and let it rest for 30 minutes. When you take the cling film off push your fingers on the dough in order to form little holes. Put the cling film back and let it prove until doubled in size.
- Pre-heat the oven at 220 degrees, pour on each Focaccia the olive oil and spread it with the garlic on the surface, add the sage leaves. Bake in the oven for 30 minutes or until golden brown. Out of the oven take immediately the loaf out of the trays and put it on a cool surface to cool down, you can serve it nice and warm.