Focaccia

Adapted from Bread by Christine Ingram and Jennie Shapter
Makes one 10″ round loaf

1 1/2 tsp yeast
3/4 cup lukewarm water
1 1/2 tablespoons extra-virgin olive oil
10 oz unbleached white bread flour (about 2 1/2 cups)
1 teaspoon salt
2 teaspoons chopped fresh sage (or 1 teaspoon dried)

For the topping:
2 tablespoons extra virgin olive oil
5 or 10 fresh sage leaves
2 garlic cloves, chopped (optional)

1. Lightly grease a 10″ cake pan. (You don’t have to if it’s nonstick.)
2. Sprinkle the yeast over 1/4 cup of the water, stir to dissolve, and let stand 5-10 minutes, or until foamy. Stir in oil and remaining water.
3. Sift or whisk flour and salt together in a large bowl. Pour in yeast mixture, and mix to form a soft dough.
4. Turn out onto a floured surface and knead 8-10 minutes, or until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise 1 to 1 1/2 hours, or until doubled in size.
6. Turn dough out onto a floured surface, gently press flat, and knead in chopped sage. (It may take a few minutes to evenly distribute the sage throughout the loaf, and some will certainly fall out. Just smush it back in.) Shape the dough into a ball and roll out to 10″ circle. Place in prepared cake pan.
7. Cover with plastic wrap and let rise 30 minutes in a warm place. Using clean fingers or the handle of a wooden spoon, poke dimples into the surface in a regular patter. Cover with plastic wrap again, and let rest until doubled in size. (Mine took 30-45 minutes.) Meanwhile, preheat oven to 400 degrees F.
9. When fully proofed, drizzle with extra virgin olive oil, sprinkle evenly with garlic, and place sage leaves on top.
10. Bake for 25-30 minutes, until golden brown.
11. Remove from pan and let cool at least 15 minutes on a wire rack. Serve warm.



Notes:
1. I decided not to use the garlic on top, solely because I didn’t feel like washing the cutting board. But it’s delicious! Try kneading the garlic into the bread for a more even distribution.
2. I dusted the top with some kosher salt when it came out of the oven, just because I felt like it. Oh, and please don’t omit the olive oil on top. It might seem like a lot, but spread out over a whole loaf, it isn’t much; and it serves to keep the bread moist, and help the toppings adhere.
3. If you like, sprinkle some bits of mozzarella or some freshly-grated Parmesan (not the awful stuff in the green can!) over the top, about 5 or 10 minutes before you pull it out of the oven. It’ll go all melty and delicious!
4. My cake pan was 9″, making my bread a little taller. But you don’t even need a cake pan, really; that just keeps it perfectly cylindrical. If you bake it on a sheet pan, the edges will be a little sloped, but it’ll still be round and lovely.
5. If you find it hard to roll out, cover it and give it a 5 minute nap, then have another go. No rolling pin? Use a clean wine bottle. No wine bottle? Press it out with your fingers. Easy!