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Focaccia with sage

ingredients

servings

10

Coarse salt

to taste

Iodized salt

5 grams

Fresh brewer's yeast

1 unit

Fresh sage

60 grams

Extra virgin olive oil

80 grams

Water

to taste

Type 00 wheat flour

500 grams

Bakery products from Italy - Liguria

Focaccia with sage

Focaccia with sage

vegan with gluten high in fiber with good fats

ready in

3 hours 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Focaccia with sage

Sage with focaccia is Sunday bread when you have more time and forget about diet because genital biscuits are not dietetic: rich in oil and salt, are a small shame of taste and pleasure to be given in a day of party! It's good hot, cold and, if it goes ahead, cut into strips and baked in the oven the next day ... hard to say which is better!

Focaccia with sage step 1

step 1

Wash and dry the sage leaves and finely chop them (with crescent moon).

Focaccia with sage step 2

step 2

Make a fountain with flour, place the ingredients in the center and dilute with lukewarm water until you get a soft dough that does not stick to the bowl.

Focaccia with sage step 3

step 3

Mix for a long time (at least 10/15 'at least). Form a ball, inflate it well and cover it with a foil film.

Focaccia with sage step 4

step 4

Spend a couple of hours, gently filling one or more baking trays (depends on the height you want to get: I recommend a height of 2 or 3 cm.), Place the dough rolled slightly with the rolling pin or with your hands

Focaccia with sage step 5

step 5

Practice with many fingertips: grease abundantly with oil, fill the dimples and cover with a film foil. Stir for 30 minutes again.

Focaccia with sage step 6

step 6

Meanwhile, switch on the static oven at 200 ° and cook for 20/30 '.

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