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