Focaccia Rustica

Ingredients

some more
2 garlic
30 ml olive oil
16 gr yeast
325 ml warm water
475 gr unbleached all-purpose flour
7 gr salt
20 sage leaves
3 slices onions
60 ml olive oil
4 ripe tomatoes
1/2 baking sheet stretch the dough to cover as much of the sheet as
60 ml olive oil over low heat

Instructions

Preheat the oven to 200ºC . Lightly dip your fingers into the remaining olive oil & dimple the tops of the dough. Divide the vegetables evenly in half & distribute them over the focacce. Sprinkle with badil & salt Bake for 25 to 30 minutes until the dough is crispy on the edges. Cool briefly & then remove from the sheets & let cool on racks. Serve at room temperature.