Focaccia with Fresh Sage

A cake recipe for all foodies:

In a baking bowl, stir the broken yeast with 2 tbsp. lukewarm water until smooth, then add about 100 g of flour and 100 cc of water. Stir to form a damp. Dust it well with flour and let it rise with the lid closed until it has doubled in volume. Pile the remaining flour on a surface, press a bulge into it. Pour in the olive oil, the steam and the salt. Work in the flour from the inside out, gradually adding enough water to form a dough that is not too soft. Knead it until it becomes smooth and supple. Form a ball, roll it lightly in flour, wrap it loosely in a dishcloth, cover it with a baking dish and let it rest in a not too warm place for 2 to 3 hours. Rinse the sage leaves briefly with water, dry with kitchen paper, then chop coarsely. Brush one half of the baking tray with enough olive oil, then sprinkle with salt. Preheat the oven to 200 degrees in time. After the resting time, knead the dough again briefly, incorporating the white wine as well as the sage. On the floured surface, roll out into a rectangular patty that covers about half of the baking sheet. Prick the surface with a fork at even intervals, then brush with enough olive oil to cover. Bake on the bottom rack of the oven for about 20 minutes until golden. Cut into pieces while still hot and serve at the table.

Note

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