2 1/2 cups water, divided
use
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1/2 teaspoon honey
6 cups all-purpose or bread flour, divided use
3/4 cup old dough*
4 teaspoons salt, divided use
2 cups extra virgin olive oil, divided use
24 chopped fresh sage leaves
8 cloves garlic, finely chopped
1 1/2 tablespoons extra virgin olive oil
In a small bowl sprinkle
yeast over warm water (105°F to 115°F) and let sit until
foamy, about 3 to 4 minutes. Stir in honey until dissolved. Meanwhile,
in a large bowl, mix old dough* with 1 cup of water and 1 cup
of flour, stirring until you have a pasty mixture. Stir in yeast
mixture until well combined.
Place half of the rest
of the flour (about 2 1/2 cups) and half of the salt in a food
processor and pulse to mix. Add half of the old dough/yeast mixture
and pulse until just combined. Add half of the remaining water
(1/4 cup) through the feed tube while the processor is running.
Process the mixture for 1 minute. The dough should be wet and
sticky. In the last 10 seconds of processing, pour 1 cup of the
extra virgin olive oil through the feed tube.
Empty dough into a large
bowl and repeat process. Combine both batches in the bowl by
mixing them together with a wooden spoon or plastic dough scraper.
Let dough rise, covered, in a warm place for 1 hour.
While dough is rising,
combine sage leaves, garlic, remaining 1 1/2 tablespoons oil
and 2 teaspoons of salt in a small bowl; set aside
Turn out dough onto a
well-floured surface and divide in half. The pieces will be wet
and sticky, so use a little flour to roll into tight balls. Place
each piece in a separate bowl and coat with sage and garlic mixture.
Cover and allow to rise in oil mixture for 3 to 4 hours, or until
dough is tripled in size.
Remove dough from oil
(resrve oil) and transfer onto extra-large baking sheets that
have a rim at least 1/2-inch high. With the palms of your hands
and with your fingers open wide, spread dough into 12 x 18-inch
rectangles, 3/8-inch thick. The dough may spring back. If so,
let it relax for a few minutes, then repeat stretching process.
Pour sage and garlic mixture over top of dough, using a brush
to evenly coat. Cover and let rise for 1 hour.
Preheat oven to 400°F.
With your fingers, poke
holes in loaves. Bake for 15 to 18 minutes, or until golden.
Bottom should sound hollow when tapped. Cool on wire racks.
Makes 2 loaves.
*Old dough is basically
leftover, unbaked bread dough (usually held in the refrigerator
for at least 24 hours, or 6 to 8 hours at room temperature) that's
used to enhance the flavor of other bread. Decrease the amount
of salt you add in this recipe if the old dough contains salt.
