Focaccia con la Salvia -- Focaccia with Sage
A close cousin of plain focaccia, which will work quite well as an antipasto or a snack. To make enough for 6 you'll need:
- 10 cups (1 k) flour
- 3 ounces (75 g) live yeast of the kind sold in the supermarket
- 1/2 cup dry white wine
- 1/3 cup extravirgin olive oil
- A bunch of fresh sage
Dissolve the yeast in a little warm water, and mix it into half the flour. Cover the resulting biga with the remaining flour, cover all with a cloth, and let it rest for a couple of hours.
While it's resting, mince the leaves of sage. (go with 8-10 the first time, and then adjust the number of leaves to suit your taste).
Retrieve the biga from the flour and shape the four into a mound; scoop a well into the center, and drop in the minced sage, 5 tablespoons of oil, a pinch of salt, and the white wine. Now knead all the ingredients, until you obtain a normal bread dough. Let it rest 2 hours.
Preheat your oven to 480 F (250 C). Oil a baking sheet, dust it with fine salt, and spread the dough over it to a thickness of a half inch, tamping it with a spoon to give it a dimpled surface. Brush it with the remaining oil, sprinkle it with coarse sea salt, and bake it until golden. Remove it from the oven, cut it into squares, and serve it warm.
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