Focaccia with sage: the recipe for a soft and fragrant yeast product
The focaccia with sage is a soft and tasty leavened product, a variant of the classic Genoese focaccia, enriched with chopped sage in the dough, which will make it even more delicious and fragrant. To do so, we prepare the dough with water, yeast, flour, extra virgin olive oil my sale. after stage yeastadd the chopped sage, transfer the dough to the pan and let it rise for another 90 minutes, before cooking In the oven by less than half an hour. Here are all the steps to make it smooth and irresistible, ready to serve as antipasti give a snack instead of bread.
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ingredients
Extra virgin olive oil
How to prepare focaccia with sage
Step 1
Step 1
Pour 100ml of water into a large bowl, then add the yeast and stir to dissolve. 1.
Pour 100ml of water into a large bowl, then add the yeast and stir to dissolve. 1.
Step 2
Step 2
Add the flour and stir to absorb the liquid into the dough. 2.
Add the flour and stir to absorb the liquid into the dough. 2.
Step 3
Step 3
Pour and incorporate the olive oil. Mix until you get a lumpy mass, then add the salt. 3.
Pour and incorporate the olive oil. Mix until you get a lumpy mass, then add the salt. 3.
stage 4
stage 4
Knead by hand so that the dough is smooth and elastic. Cover with aluminum foil 4 and let rise for 2 hours or until doubled in size.
Knead by hand so that the dough is smooth and elastic. Cover with aluminum foil 4 and let rise for 2 hours or until doubled in size.
step 5
step 5
Once leavened, deflate the dough by working it with your hands. 5.
Once leavened, deflate the dough by working it with your hands. 5.
step 6
step 6
Add the chopped sage 6 and fold several times. Cover again with plastic wrap and let rest for 30 minutes.
Add the chopped sage 6 and fold several times. Cover again with plastic wrap and let rest for 30 minutes.
step 7
step 7
Transfer the dough to the greased pan and fold it again to compact it. 7. Cover with a kitchen towel and let rise for 90 minutes.
Transfer the dough to the greased pan and fold it again to compact it. 7. Cover with a kitchen towel and let rise for 90 minutes.
step 8
step 8
Once the time has elapsed, grease the dough with oil and press with your fingers to make the classic focaccia holes. 8.
Once the time has elapsed, grease the dough with oil and press with your fingers to make the classic focaccia holes. 8.
step 9
step 9
Add the sage leaves 9 and cook in a static oven at 190 °C for 25 minutes.
Add the sage leaves 9 and cook in a static oven at 190 °C for 25 minutes.
step 10
step 10
The focaccia with sage is ready to serve 10.
The focaccia with sage is ready to serve 10.
storage
You can keep the focaccia with soft sage for 2-3 dayscovered with transparent film.
