A deliciously soft and fluffy focaccia flavoured with sage and garlic that accompanies warming winter soups beautifully.
2½ Cups Bread Flour
1 Cup Warm Water
2½tsp Dry Active Yeast
⅓ Cup Olive Oil
10 Sage Leaves
3 Garlic Cloves
- Start by measuring out the olive oil into a small bowl, then chop the sage and add to the oil and crush the garlic cloves in. Add a pinch of salt and pepper and leave to one side to infuse. (To intensify the flavour you could gently heat the oil over the stove for 5 minutes)
- In a mixing bowl, measure out the yeast and pour in the warm water. Leave it for 5 minutes to activate the yeast.
- Now, add the flour one cup at a time and a sprinkle of sea salt. I use a kneading hook on my mixer for this but you could do it by hand. Add half of the oil mixture and mix in.
- Once the dough has been kneaded together and has come together, add to an oiled bowl and cover. Leave in a warm area for an hour.
- After an hour, check the dough. It should have at least doubled in size. Now you can pour it out onto a baking tray.
- Now for the classic focaccia look. Use your finger tips to make dents into the top of the dough (See image)
- Pour on the remaining oil mixture and some fresh sage leaves. Sprinkle with some sea salt and leave to rise again for 20 minutes. Preheat the oven now to 180c/350f.
- Add the bread to the oven and cook for 20 minutes.
- ENJOY (goes beautifully with my Honey roasted squash and carrot soup!)