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Focaccia
From Dorothy McNett's recipes at www.dorothymcnett.com. (1 large rectangular or round flat bread)
2 teaspoons active dry yeast
1 1/2 cups warm water (105 to 115 degrees)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
3 tablespoons minced fresh sage (or 1 teaspoon of dried)
4 cups all purpose flour, or more as needed
1 large egg yolk
1 tablespoon water
large sage leaves, or other herbs or "garnish"
coarse sea salt
In food processor with steel chopping blade, place the yeast, water, olive oil, salt, sage, and 3 3/4 cups of the flour. Process to blend, and then let it knead for about 1 minute. Remove to work surface, and with the remaining flour, hand knead for 1-2 minutes. Rub a little olive oil inside of a batter bowl. Place ball of dough in the oiled bowl, cover, and let stand for about 1 1/2 hours in a warm draft-free place. Turn the dough out and roll into a flattened ball. Place the dough on a lightly oiled pizza pan or baking sheet and roll to a thickness of about 1 1/2 inches and 12 inches in diameter, or more traditionally, into a rectangular shape. Cover loosely and let set for 30 minutes. Meanwhile, preheat oven to 375 degrees. With fingertips, punch depressions all over the dough. Brush with the mixture of egg yolk and water, and then arrange the sage leaves over all to make a design. Sprinkle with sea salt. Bake 45 minutes or until golden brown. Cut into small wedges or squares to serve.
Note: Instead of using the egg yolk and water to brush over the focaccia before baking, simply brush on some wonderful extra virgin olive oil. This is a good opportunity to use some of the flavored and infused oils, especially herbal ones.
Recipe created 1994-10-29.
