2 (1/4 oz.) pkg. (5 tsp.) active dry yeast
3 1/2 c. all-purpose flour
1 tsp. salt
3 tbsp. olive oil
2 tbsp. minced fresh sage (or 2 tsp. dried sage)
1 lg. egg, beaten with 2 tbsp. water
Coarse salt to taste
Fresh sage leaves for garnish, if desired

In a small bowl, proof yeast with pinch of sugar in 1 cup warm water for 15 minutes or until foamy.

In a large bowl, combine 3 cups of the flour with salt. Make a well in the center. Pour in yeast mixture and oil. Combine until a stiff dough is formed and knead on a floured surface for 15-20 minutes or until blisters begin to form on the surface, adding more of the remaining 1/2 cup of flour as needed to keep it from sticking.

From dough into a ball and put into an oiled bowl. Turn ball to coat with the oil. Cover with plastic wrap and let rise in a warm place for 1 hour, or until double in bulk.

Punch down dough and divide into 2 balls. Sprinkle 1 of the balls with half the sage and knead for 30 seconds. Repeat with the other ball and the rest of the sage.

Place each ball in an oiled bowl and turn to coat with oil. Let rise, loosely covered, in a warm place for 1 hour, or until doubled in bulk.

Shape each ball into a 1/2 inch thick round and let rise, covered, in a warm place on buttered baking sheets for 30 minutes.

Make several indentations in the surface of each round with a knuckle and brush lightly with the egg mixture. Sprinkle with coarse salt and garnish with sage leaves.

Bake the rounds in a 400 degree oven for 20-25 minutes or until they sound hollow when tapped on the bottom.