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
- 475 gr unbleached all-purpose flour
- 325 ml warm water
- 60 ml olive oil
- 60 ml olive oil over low heat (very)
- 30 ml olive oil
- 16 gr yeast (dried)
- 7 gr salt
- 3 slices onions (red)
- some more
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.
