Sage and Sea Salt Focaccia
Inspired by techniques from America's Test Kitchen.
A classic olive oil focaccia flecked with chopped sage and topped with crisp whole leaves and crunchy sea salt.
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Method
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Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 205 kcal |
| Protein | 5.3 g |
| Carbohydrate | 31 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 6.5 g |
| of which saturates | 0.9 g |
| Fibre | 1.5 g |
| Salt | 1.06 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 500 g strong white bread flour
- 7 g instant (fast-action) dried yeast
- 9 g fine sea salt about 1½ tsp
- 400 ml water lukewarm, about 38 °C
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh sage, finely chopped
Tin and topping
- 3 tbsp extra-virgin olive oil
- 24 whole fresh sage leaves
- 1 tsp coarse sea salt
- 1
Dough. Whisk the flour, yeast and chopped sage together, pour in the warm water and 2 tbsp oil and mix to a sticky, shaggy dough. Cover for 15 min, then work in the fine salt with wet fingers.
- 2
Folds. Fold the dough over itself from four sides every 30 min, four times in all, until it is glossy, stretchy and visibly bubbly.
- 3
Tin. Oil the tin with 2 tbsp oil, settle the dough in and turn it over once. Cover and let it relax and puff for about 1 h, stretching it to the corners after 30 min.
- 4
Leaves. Heat the oven to 230 °C (210 °C fan). Toss the whole sage leaves in a small bowl with the last 1 tbsp oil so they are slick all over; the coating stops them scorching and turns them crisp.
- 5
Finish. Dimple the dough firmly, press a leaf into each hollow and scatter with the coarse salt.
- 6
Bake. Bake 22-26 min, until the top is golden and the sage leaves are crackly but still green; the centre reads about 96 °C. Rest on a rack 20 min before cutting.
Storage
Best the same day. Keep wrapped at room temperature for up to 2 days and refresh at 200 °C for 5 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
