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Flatbread with Sage

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.

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