Sage bread and olive oil

A wonderfully fragrant version of foccacie. It is a bit unusual to add white wine to bread, but it acts as an extra ferment in this case, and deepens the taste of the bread itself, which gives it a special texture. Super light… Sage gives a special taste, and when baked it becomes crispy…. Super looks, and tastes even better….

Preparation steps

First make the basic "yeast" which will later be the foundation of our bread.
Mix the yeast and lukewarm water in a larger bowl, mix until the yeast dissolves and leave for about 10 minutes to become creamy.
Add the flour and beat with a food processor until smooth.
Leave covered for half an hour until it rises a little and bubbles appear.
Then add wine, olive oil, crumbled yeast, sage and salt to the yeast. Add light flour and knead the dough again. The dough should be soft but not sticky.
Shake it on a lightly floured work surface and mix, and if necessary, add more flour.
The dough should be soft but not too wet.
Place the dough prepared in this way in a lightly oiled bowl, cover with plastic and leave for about 20 minutes.
Knead the dough again, form into a circle, 5 mm thick. Place on a lightly oiled baking tray and cover again and leave to rise for about 1 hour.
Make small holes in the dough with your fingers, sprinkle with shredded sage and salt and pour over the olive oil.
Bake in a preheated oven at 200 * for about 25-30 minutes. For the first 10 minutes of baking, spray the oven with cold water.
Remove and serve, hot or cold.

Ingredients

Kvass:
20gfresh yeast
125 mllukewarm water
150 gflour
dough:
90 mlof dry white wine
90 mlolive oil
About 20fresh sage leaves, finely chopped
15 gfresh yeast
350 gflour
2 tspsalts
olive oil for coating
Coating:
2-3 tablespoonsolive oil
2 tspsalts
torn sage

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