Focaccia Rustica

Ingredients

some more
2 garlic
2 tb olive oil
2 1/2 ts yeast
1 3/8 c warm water
3 3/4 c unbleached all-purpose flour
2 1/2 ts salt
20 sage leaves
3 slices onions
1/4 c olive oil
4 ripe tomatoes
1/2 baking sheet stretch the dough to cover as much of the sheet as
1/4 c olive oil over low heat

Instructions

Preheat the oven to 400F. 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.