Focaccia with sage
2 tsp dry yeast
3/4 cups water
3 3/4 cups bread flour
1 1/2 tsp salt
1/3 cup olive oil plus extra
1/3 cup dry white wine
20 fresh sage leaves, chopped fine
1 1/2 tsp coarse salt
10 fresh sage leaves, shredded

What to do:
-Sprinkle the yeast into 1/2 cup lukewarm water in a bowl. Let stand for 5 minutes, stirring to dissolve. Mix the flour & salt in a large bowl. Make a well in the center and pour in the dissolved yeast.
-Use a wooden spoon to draw in enough flour to make a soft paste. Cover the bowl with a dish towel and let sponge until frothy and risen, about 20 minutes.
-Add the olive oil, white wine and chopped sage to the well. Mix in the flour. Stir in the remaining water as needed to form a soft, sticky dough.
-Turn the dough onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes.
-Put the dough in an oiled bowl and cover with a dish towel. let rise until doubled in size, about 1 1/2-2 hours. Punch down and chafe for 5 minutes, then let rest for 10 minutes.
-Roll out the dough on a lightly floured work surface to form a 9 1/2"/24 cm round, 1/2"/1 cm thick. Place on a parchment lined baking sheet or a pizza stone. Cover with a dish towel and proof until doubled in size, 1 hour.
-Preheat oven to 400ºF/200ºC.
-Use your fingertips to press dimples into the surface of the dough, about 1/2"/1 cm deep. Brush the surface with a little olive oil, and sprinkle on the coarse salt and shredded sage.
-Bake for 30 minutes, until golden brown and hollow sounding when tapped on the bottom. Cool on a wire rack.