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Sage Focaccia Recipe

Looking for a tasty and aromatic focaccia recipe? try this Sage Focaccia recipe, soft and fragrant, prepared with simple and genuine ingredients like the extra virgin olive oil and freshly sage leaves. Perfect to eat alone as a snack or as an accompanigment to meats and cheeses. a good idea may be to serve it in a bread basket. Instead of sage you can use many other versions like with dried tomatoes, sage and rosemay, pecorino cheese, onions, etc.


PREP: 20 min


COOK: 20 min




500g - all-purpose flour

1 - package dry active yeast

2 - cups lukewarm water

2 - teaspoons sugar

2 - tablespoons freshly sage leaves, minced

- extra virgin olive oil

- salt to taste


In a bowl mix the yeast, the sugar and the lukewarm water. Set the mixture aside for 15 minutes. In another large bowl pour the flour and mix together with salt, adding gradually the mixture of yeast until the dough results sticky. Then you should lay out and knead it on a lightly floured board, until smooth and elastic. Place the dough in an oiled bowl and cover with a clean kitchen towel in a warm place to rise until it doubled in size, about 1h 30 minutes. Passing this leaving time, incorporate the minced sage into the dough. Transfer the dough in a large oiled hob/paper sheet and spread it out into a 30 cm diameter rectangle, making indentations all over the dough surface with your fingertips. Cover and let rise for other 30 minutes, or until doubled in size. Sprinkle the sage focaccia surface with the extra virgin olive oil and salt, pressing with your fingertips and place in the oven, preheated 250° C. Bake for about 20 minutes, or until lightly brown and cover it with a wire rack for 15 minutes and then serve warm

Sage Focaccia