Sage focaccia: tasty and easy to prepare!

INGREDIENTS
100ml (1/2 cup) + 250ml (1 cup) of water
10g of fresh yeast
500g (4 cups) of all-purpose flour
50ml (1/4 cup) of extra virgin olive oil
12g (3/4 tbsp) of salt
Sage

METHOD
1. In a bowl add the 100ml of water and yeast and start mixing to dissolve the yeast. Add the flour and add the other part of 250ml of water and mix with a spoon.
2. Add the extra virgin olive oil and keep mixing until you get a lumpy dough. At this point add the salt. Knead by hand until you get a smooth and elastic dough. Cover with cling film and let it rise for 2 hours, or until it doubles in volume.
3. After time has elapsed deflate the dough hands, pour in the chopped sage and make folds. Cover with cling film and let it rest for 30 minutes.
4. After 30 minutes, transfer the dough to a well-oiled pan. Cover with a cloth and let it rise for 90 minutes.
5. After time has elapsed pour olive oil on top and make the classic holes of the focaccia with your fingertips.
6. Add the sage leaves on top and transfer the focaccia to the oven. Bake at 200°C/392°F for 25 minutes.
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