Sage Focaccia Bread
Prep time
Cook time
Total time
Sage Focaccia Bread is tender and golden, with the earthiness of fresh sage throughout. Top the bread with whole sage leaves and coarse sea salt for a beautiful presentation and a salty crunch.
Serves: About 14 squares
  • 1 tablespoon plus 2 teaspoons instant yeast
  • 2 cups lukewarm water (75-85 degrees), divided
  • 4 teaspoons kosher salt
  • 12 tablespoons olive oil
  • 24-30 chopped sage leaves
  • 4½ cups of all purpose flour
For the top:
  • 2 tablespoons olive oil
  • coarse sea salt
  • whole sage leaves
  1. Mix the yeast, 1½ cups of the water, kosher salt, olive oil, chopped sage and flour until well incorporated. If the dough seems dry, add the remaining ½ cup of water.
  2. Knead the dough until it is shiny, smooth, and elastic (about 5-10 minutes). Place in a very lightly oiled container and let rise in a warm area for 1 - 1½ hours until doubled in size.
  3. Punch down the dough and knead lightly. Press the dough into a rimmed baking sheet. If it resists, cover it loosely with plastic wrap for 5-10 minutes to let the gluten relax. Once the dough has been pressed into the baking sheet, cover loosely with plastic wrap and let rise 45-60 minutes.
  4. Preheat the oven to 450 degrees. Make indents in the top of the dough with your fingertips, then brush with the olive oil, and top with the coarse sea salt. Top with the whole sage leaves. Bake on the middle rack of the oven for 20-25 minutes, or until golden. Serve warm.
Total time above includes the inactive first and second rises.

Recipe adapted from Tante Marie Cooking School, San Francisco, CA.
Recipe by Flavor the Moments at