3 c. baking mix (biscuit mix)
2 tsp. rubbed sage
1 c. milk
6 tbsp. olive oil
Garlic salt

Blend the baking mix with sage, then stir in milk until evenly mixed. Pour 2 tablespoons of the olive oil in a 9 x 13 inch pan and spread over the bottom. Turn biscuit dough into the pan and pat out, with floured fingers, to make an even layer. Poke holes in dough with fingertips at 1-2 inch intervals.

Pour the remaining olive oil evenly over dough, then brush with fingers to coat entire surface. Sprinkle lightly with garlic salt. Bake in a 400 degree oven for 25 minutes or until richly browned. Cut in rectangles and serve hot or warm. (To recrisp cold focaccia, arrange in a single layer in a pan and place in a 350 degree oven for about 8 minutes.) Makes 6-8 servings.