Focaccia with sage

Italian white flour bread with dimples on the top and a distinct taste of garlic and sage.

Ingredients:

600 g of white bread flour 21 g of fresh yeast /tr>

3 tbsp olive oil 1 tablespoon chopped fresh sage 2 tsp salt oil to coat and deglaze soap for soaking

td>moist water For sprinkling: 4 tablespoons of olive oil 10 pieces

td>fresh sage leaves 4 pcs garlic cloves

Procedure:

1. Stir the crumbled yeast with 3 tablespoons of lukewarm water, when it is completely spread, add another 270-320 ml of lukewarm water, stir and add olive oil
2. Sift the flour and salt into a bowl, add the liquid with the yeast, form a soft dough and knead the dough on a lightly floured work surface for 8-10 minutes to make it supple and elastic, place it in an oiled bowl, brush the top with oil, cover with a tea towel and leave to rise for 90 minutes (the dough should double in volume)
3. Then turn the dough out onto a work surface, carefully work in the finely chopped sage, then divide into 2 loaves, roll out into 25 cm diameter pancakes, transfer to a baking tray lined with baking paper lightly greased with oil and leave to rise for 30 minutes
4. Make deep holes in the pancakes with your fingers and leave to rise again for 30 minutes, finally brush the bread with olive oil, sprinkle with peeled, finely chopped garlic and sage leaves, place in a preheated oven at 200 °C and bake for 25-30 minutes
5.