The Tasteful Garden - Recipe Foccacia with Sage

3 1/4 cups unbleached all purpose flour

1 cup warm water (105°F. to 115°F.)

1 package dry yeast

1/4 cup plus 2 tablespoons olive oil

3 tablespoons finely chopped fresh sage (or any fresh herbs)

3 teaspoons sea salt or coarse kosher salt

Add yeast to warm water and let sit for about 5 minutes until bubbly. Add to a large bowl or mixer with a dough hook. Add flour slowly, 1/2 cup at a time until each addition is moistened, reserving the last 1/4 cup.

If you use your mixer, it should be on speed 2 and you should add the flour until the bowl is cleaning the sides of the bowl, then knead for about 5 minutes.

If you mix by hand, just add enough flour so the dough is no longer wet and sticky. Turn the dough onto a board and knead for about 5 minutes adding a small amount of flour if needed to keep the dough from sticking to your hands.

When the dough is smooth and well kneaded, place it into a lightly oiled bowl, glass or ceramic works best, and cover with plastic wrap. Place the bowl in a warm place in your kitchen away from ceiling fans and drafts. (your oven, turned off, works well too if you have a pilot light) Let the dough rise for 45 minutes until doubled in size. Place the risen dough into an oiled baking sheet with edges, or on a pizza pan, spreading it out with your fingers to a square or round shape. The dough should not be left too thick, about 1/2" should be fine. Make indentations with your fingers and sprinkle dough with the sage or other herbs and salt. Drizzle with olive oil and bake for about 15-20 minutes at 425 degrees until lightly browned. Spritzing the oven with water about half way through will keep the bread moist inside and crispy outside. Cool and serve at room temperature.