Prepare the ingredients

Wash carefully, dry the fresh sage leaves, and chop finely. Take the leavened bread dough, put it on the floured pastry board, form a hollow in the center, and pour the chopped sage into the hollow.

Knead

Close the chopped sage inside the dough, and knead until the sage is well spread. Shape a ball and let it rest for 10 minutes. Pour 2 tablespoons of extra virgin olive oil in a bowl, add 2 tablespoons of water and a handful of salt; mix energetically with a fork until you obtain a homogeneous mix.

Make the focaccia

Take the dough and knead it for a few seconds, then roll it in a round baking tray, greased with a drizzle of extra virgin olive oil, pressing the dough from the center to the edges: try to obtain a thin disk with a uniform thickness. Pinch the surface of the dough with the fingers, creating regular dimples; then brush it with half of the oil, salt, and water mix. Cover it with a cloth and let it rest for 10 minutes in a warm place, without exposure to air.

Cook and serve the focaccia

Put the sage-flavored focaccia in the oven at 390°F and cook for 20 minutes, until it will turn slightly browned on the surface. Remove it from the oven, brush it with the oil, salt, and water mixing, and serve, warm or cool.