4 cups AP flour
2 teaspoons kosher salt
2 teaspoons instant yeast
2 cups lukewarm water
1 tablespoon butter for greasing pans
3/4 cup olive oil
1 stick salted butter, cut into chunks
1/2 cup finely chopped fresh sage leaves
- In a bowl, combine flour, salt, yeast and water. Stir with a spatula to combine into a slightly sticky ball. Pour over some of the olive oil and spread over the top of the dough ball to stop it drying out. Cover the bowl then place into the fridge for 18-22 hours.
- Prepare a 12 inch skillet by buttering the inside, then drizzling a little oil in the middle. Remove the dough from the fridge, and pull it away from the sides of the bowl to form a ball again. Gently transfer the ball of dough to the middle of the skillet.
- Leave the skillet untouched (just out on the counter, not in the fridge) for an additional 3-4 hours until it’s roughly doubled in size.
- Preheat a grill with indirect two zone heat to run at 425f.
- Drizzle the dough once more with olive oil, then press your fingertips straight down into the dough 3-4 times to create divots.
- Place the focaccia onto the indirect side of the hot grill. Bake for 30 minutes or until the top is golden brown. Remove from the grill, then slide the bread out of the pan and onto a rack to cool.
- While the bread is cooling, place the butter chunks in a small saucepan over the direct grill heat. After 4-5 minutes, it should have melted and begin to foam. Once foaming/bubbling, drop in the fried sage. The mixture will bubble as the sage leave fry. Cook a further minute, then remove from heat.
- Drizzle the focaccia with the browned butter sage mixture, and serve immediately.