for 750 g

Dough

½ bunch	sage
400 g	multi grain flour
1 ½ tsp	salt
¼ cube	yeast
2 ½ dl	water
2 tbsp	olive oil

Topping

3 stick

rhubarb

2 tbsp	olive oil
1 tbsp	liquid honey
½ tsp	sea salt

Sage oil

¼ bunch	sage
2 tbsp	olive oil
20 g	Parmesan
½ tsp	sea salt

How it's done

Dough

Finely chop the sage, mix with the flour and salt in a bowl. Crumble the yeast, mix in. Add the water and oil, knead for approx. 10 mins. to form a soft, smooth dough.

Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Topping

Cut the rhubarb in half lengthwise.

On a lightly floured surface, shape the dough into an oval (approx. 30 x 40 cm), place on a baking tray lined with baking paper. Place the sticks of rhubarb on the dough, press down gently. Whisk the honey and oil, brush the rhubarb and dough with the glaze, sprinkle with salt.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, allow to cool slightly on a cooling rack.

Sage oil

Finely chop the sage, mix with the oil, drizzle over the warm focaccia. Shave thin strips from the cheese using a peeler, sprinkle on top with the salt.

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