saansaturday | Focaccia Con La Salvia

misia yesterday and discovered that my sponge was indeed still good--it just needed a little waking up. After the difficulties with the sponge the rest of the process was simple, pretty much the same process as with any yeast bread. I've got a sage plant in my window that grows like a weed; I used most of its leaves in the bread yesterday and it already has grown at least half of them back today.

This focaccia is much closer to what I want than the previous one but still not quite there. The texture was right, the flavor magnificent, but I thought it wasn't oily enough. Also the bottom of the bread was too soft--I'm not sure why it ended up soft this time when it was crispy last time. Last night I topped large slices with thinly sliced zucchini and mushrooms and fresh buffalo mozzarella and put them under the broiler for a sort of focaccia white pizza. Yum!