-FOCACCIA DOUGH-
1 tb Cornmeal
1 tb Olive oil
Whole sage leaves
1 ts Kosher salt

Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets and
sprinkle each with 1 tablespoon yellow cornmeal. Divide dough in half,
shape each piece into a ball. Stretch each with rolling pin itno 8×4 inch
oval. Transfer dough to prepared pans. With small sharp knife, cut 2 1/2
inch slit in center of each oval. Cut 8 more slits in circle around center.
With fingertips,carefully stretch dough into 12×9 inch oval. Cover and let
rise 30 minutes. Preheat oven to 425 F, and prepare oven as directed with
Focaccia.Brush each Fougasse with 1 tablespoon olive oil and decorate each
with whole sage leaves. Sprinkle each with 1 teaspoon kosher salt. Bake one
pan at a time, 18-20 minutes, until golden. Cool on wire racks. Makes two
breads,12 slices each.