Preparation:
Do you put in a great pan the flour, the salt , four/five
spoon of olives oil Pietrantica, the yeast melt in
little lukewarm water (or the envelope of yeast
freeze-dried) and a teaspoon of sugar.
Do you add much water so as to obtain a very soft
mixture (if remains too damp add still a little one of
flour). Do you sake energetic everything (now add the
sage)until the mixture begins to detach itself from the
walls of the container. It grease a pan with 2-3 spoon
of olives oil Pietrantica. Go on the mixture. With the
finger bathed of olives oil, begun to stretch the pasta
(put both the hands to the center and , with rotary
motion, stretched the pasta from the center towards the
outside). You cover with a canvas and left to rest for a
hour and half in a dark and dry place. For the cooking:
heated well the oven (to 170 degrees). You make of the
holes with the fore-finger on the Focaccia, introduced
in every hole a pinch of salt , grease the superior part
of the Focaccia with an tiny stream of olives oil (3
spoons). Infornate for about 30-40 minutes (at the end
of cooking, the Focaccia should be gilded in surface).
You leave to cool before serving.
