Recipe for Sage and olive oil focaccia bread

150 g strong white flour 125 ml lukewarm water 2 tsp dried yeast	Put the ingredients in a large bowl Mix with a knife until there are no lumps Cover and leave for at least an hour, preferably overnight
2 tbsp fresh sage	chop the sage leaves coarsely
80 ml water 80 ml dry white wine, or 80ml water 80 ml olive oil 2 tsp salt	add to the mixture in the bowl
350 g strong white flour	Mix in the flour, a little at a time Use a mixer with dough hooks, or knead until smooth and stretchy Cover and leave to rise until it doubles or triples in size Knead again Roll out to half the thickness you want- I roll to 15mm Place on a baking sheet and leave to rise until double the thickness Preheat the oven to 200C Place a cast iron dish or baking tray in the bottom of the oven
2 tbsp extra virgin olive oil 1/2 tbsp sage 2 tsp coarse salt	Dimple the top with your finger Drizzle the olive oil all over the bread Sprinkle with salt and ripped sage leaves
4 cubes ice	Throw ice cubes into the baking tray- this makes steam in the oven Put the foccacia in the oven on a high shelf Bake for 25-30 minutes until golden

Sage and olive oil focaccia bread