I am not going to sit here and go on and on about baking your own bread. But seriously, this garlic and sage focaccia is worth the effort.
If you don’t already love it, then it is going to be a hard sell to convince you to get going on a focaccia but I am certain;y going to try. Does it take a good 3 hours or more to get a great bread? Yes… but the actual work time is about 15 minutes (if that) and you don’t even have to stick around the house while it is rising. Plus, it is just going to taste better than the store bought one.
The other plus that you can stick whatever you want in or on the focaccia and so there is room to make it just a little bit more impressive. Sound intriguing?
The result with this focaccia is a soft bread with a hard outer crust. It makes for a great sandwich when sliced in half but is even better dipped into a soup or a strew to soak up the goodness. As with any good outfit, a meal should be properly accessorized and so I like to match my bread to the soup. We were making pumpkin soup the other night and so pumpkin lead to sage which lead to garlic and sage focaccia.
Let’s get right to the recipe!
Garlic and Sage Focaccia
Soft on the inside and crusty on the outside. Sound like anyone you know?
- 4 cups of flour plus extra for dusting where needed
- 1 1/4 cups warm water
- 1 tbsp salt
- 1/2 cup olive oil
- 30 grams yeast
- 4 cloves of garlic sliced
- 6-8 sage leaves julienned
- In a large bowl, combine the water and yeast and leave for 5 minutes or until it begins to foam.
- Add in half the olive oil (1/4 cup) and the salt and combine.
- Add in the flour and combine.
- Tip the dough out onto a lightly floured board and kneed the dough for at least 7 minutes. do not skimp on this! Be careful not to add too much flour as you want the bread to remain soft and a little sticky.
- Place the dough into a large bowl with a little oil on the bottom and roll the dough around to cover it in the oil. Place a clean tea towel on top and leave it alone for 2 hours.
- After the two hours, remove the dough and add in sage and the garlic and knead it for a minute or so to combine.
- Line a baking sheet with parchment paper and a little more olive oil and spread the dough out onto it so that it is about 1 inch thick.
- Use your fingers to make indentations in the dough.
- Brush with a little more olive oil and over again with the tea towel and leave it to rise for another hour.
- Once the hour is up, preheat your oven to 400 degrees.
- Bake the bread for 25 minutes or until it is golden brown.
- Because there are no preservatives in the bread, make sure to store it in an airtight container if it all doesn't get eaten that night. It will still make great sandwiches the following day.
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