- 3 1/4 tsp active dry yeast
- 1 1/2 cup warm water
- 3 tbsp olive oil
- 5 cups white bread flour
- 2 tsp salt
- 1 tbsp dried sage
- 4 tbsp olive oil
- 4 garlic cloves, minced
1. Whisk yeast into the water in a large bowl until dissolved. Mix in the olive oil. Sift in flour and salt, add sage, and stir into a rough dough. Knead on a lightly floured surface, or in a counter top mixer, for 10 mins, until smooth.
2. Let rise for 1.5 hours in a large oiled bowl, covered. Punch down dough and knead for a few mins. Divide in two equal pieces. Shape into balls, then press into 2 non-stick, or lightly oiled, 10 inch pans. (The dough will spring back a bit when you do this. Just let it sit for a few mins, then push it again to the edges. It will stay there eventually, just be patient)
3. Cover both pans and let rise for 30 mins. Uncover, and poke dimples into the dough with your fingertips (Ooohh, a wise guy guy, eh? Nyuk, nyuk, nyuk!) Cover again and let rise until doubled in bulk.
4. Meanwhile, preheat oven to 400 degrees. When focaccia are ready to bake, brush 2 tbsp of oil over each loaf and sprinkle half the garlic over evenly. Bake for 25-30 mins, or until loaves are golden. Serve warm.