• 2 teaspoons active dry yeast
• 1 cup lukewarm water
• 3 cups all-purpose flour
• 2 teaspoons salt
• 5 tablespoons extra virgin olive oil
• 12 fresh sage leaves, chopped

Combine the yeast and water, stir and let sit for 15 minutes to dissolve.  Mix the flour and salt in a large bowl, and make a well in the center. 

Stir in the yeast mixture and 4 tablespoons of the oil.  Stir from the center, incorporating flour with each turn, to obtain rough dough.  Transfer to a floured surface and knead until smooth and elastic.  Place in a lightly oiled bowl.  Cover and let rise in a warm place until doubled in volume, about 2 hours.  

Preheat the oven to 400^oF and place a baking sheet in the center of the oven.  Punch down the dough.  Knead in the sage leaves, then roll into a 12-inch round.  Let rise slightly.   

Dimple the surface all over with your finger.  Drizzle the remaining oil on top.  Slide a floured board under the bread, carry to the oven, and slide off onto the hot baking sheet.  Bake for about 35 minutes, or until golden brown.  Allow to cool on a wire rack.