0: Dissolve yeast in the water with salt, olive oil and sugar
1: Stir in flour and cornmeal a cup at a time
2: Sprinkle on the sage and continue stirring
3: When the dough gathers into a ball, turn onto a lightly floured board and knead for several minutes
4: Add more flour a little at a time only if needed to keep the dough from sticking
5: When the dough is smooth and springy, place it in a lightly oiled bowl, turning it over once to coat the top with oil
6: Cover and put it in a warm place
7: Let it rise for 30 to 40 minutes, until the dough has doubled in size
8: Turn dough out onto a floured board and shape it into a large oval
9: Press whole sage leaves into the surface, let it rise 30 minutes
10: Preheat oven to 425 degrees
11: Brush focaccia with olive oil and sprinkle it with sea salt
12: Bake it for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 10 or 15 minutes more, until browned
13: Recipe adapted from "The Greens Cook Book" by Deborah Madison, Bantam, $29
14: 95
15: Formatted by Lynn Thomas dcqp82a@prodigy
16: com
17: Source: San Jose Mercury News 3-11-98
18: Recipe by: San Jose Mercury News 3-11-98 Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy
19: net> on May 15, 1998