Focaccia con Salvia
- 500 grams (1.1 lb.) Double "00" flour or all-purpose flour. Sift twice and measure or weigh carefully— this is 3 level cups plus 1 almost full cup
- 1 packet of yeast, or a 25 g. cube of fresh yeast
- 1 tsp. sugar
- 1/2 cup warm water (for proofing the yeast) and 1 cup warm water for the dough
- 7-8 Tbsp olive oil
- 30 sage leaves, cut into small pieces
- 1 tsp. coarse salt, such as kosher or Maldon salt flakes (you'll use 1 tsp. for the dough and about 1/2 tsp. more for the topping.)
Let the dough rise again for another hour or so in the pan. Keep it someplace warm, such as close to the oven. Preheat the oven to 400 degrees.
Brush the dough with more olive oil, and sprinkle it with the rest of the sage and 1/2 tsp., or more, of coarse salt. I like Maldon sea salt, which comes in big, crunchy flakes. If you are using other toppings, go ahead and distribute them evenly over the focaccia.
Market Hall Foods. Again, you are forewarned! You can find Caputo Doppio Zero flour imported from Naples ($5.25 for a 1.1 lb bag) and so much more: farro, Umbrian lentils, Maldon sea salt from England ($7.50 for an 8.5 oz. box), Venchi chocolates from Italy, spices, Marcona almonds....
California Olive Ranch Olio Nuovo is the next best thing to bringing back a first-pressed olive oil from Tuscany. Local distributor Joe Quiroz can help you get it.