INGREDIENTS

INSTRUCTIONS

FOR SPONGE:  Place 1/2 cup water in large bowl. Stir in yeast. Let
stand until  yeast dissolves and mixture is cloudy, about 10 minutes.
Stir in  flour. Cover with plastic. Let stand until very bubbly, about
45  minutes or less  FOR FOCACCIA:  Place 1 cup water in small bowl.
Stir in yeast. Let stand until yeast  dissolves and mixture is cloudy,
about 10 minutes. Stir dissolved  yeast mixture and 1/4 cup olive oil
into sponge in large bowl. Stir  in 1 cup flour. Stir in 2 tablespoons
chopped sage and 2 teaspoons  salt. Add remaining flour in 2 batches,
mixing until well blended  after each addition. Turn out dough onto
lightly floured surface.  Knead dough until soft and velvety, about 10
minutes.  Oil large bowl. Add dough, turning to coat with oil. Cover
with  plastic. Let dough rise in warm area until doubled, about 1 hour
15  minutes.  Oil 11x17-inch baking sheet. Punch down dough. Transfer
to prepared  sheet. Using oiled hands, press out dough to cover bottom
of pan.  Cover dough with kitchen towel. Let stand 10 minutes (dough
will  shrink).  Press out dough again to cover pan. Cover with towel.
Let rise in warm  draft-free area until doubled in volume, about 1
hour.  Meanwhile, position rack in center of oven. Place baking stone
on  rack and preheat oven to 425F. (Baking stones are available at
cookware stores. Unglazed quarry tiles, available at tile stores and
some building supply stores, can also be used. If unavailable, heat
another baking sheet in oven 10 minutes).  Using fingertips, press
dough all over, creating dimples. Drizzle  dough with 2 tablespoons
oil. Sprinkle with 1 tablespoon sage and 1  teaspoon salt.  Place pan
directly on pizza stone. Spray oven with water from spray  bottle. Bake
until focaccia is golden and top is crisp, spraying oven  with water
twice more during first 10 minutes, about 25 minutes  total. Transfer
bread to rack. Cool slightly. Serve bread warm or at  room temperature.
Makes 1 Focaccia.  Bon Appetit May 1995  Converted by MC_Buster.  Per
serving: 24 Calories (kcal); trace Total Fat; (11% calories from  fat);
3g Protein; 3g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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