5 cups unbleached, all-purpose flour
2 teaspoons salt
2 tablespoons chopped fresh or dried sage
2 cups warm tap water
1 envelope active dry yeast
6 tablespoons olive oil, divided
1 teaspoon Kosher or coarse salt

Measure flour, salt and sage into a mixing bowl and stir well to combine. Measure water into a bowl and whisk in yeast, then 3 tablespoons of the oil. With a rubber spatula or wooden spoon, stir the yeast mixture into the flour mixture until all the flour is evenly moistened, then beat vigorously for a minute. Cover bowl with plastic wrap and allow to ferment until double in bulk, about 1 hour.

Spread half the remaining oil on an 11 by 17-inch jelly roll pan. Scrape the dough out of the bowl onto the pan and pat and press the dough into the pan to fill it completely. If the dough resists, wait a few minutes and continue. Poke holes in the dough at 2-inch intervals with a fingertip and drizzle with the remaining oil. Sprinkle with the salt.

Allow the dough to ferment again until double in bulk. Meanwhile, preheat oven to 450 degrees and set a rack in the lower third. Bake the focaccia about 25 minutes, until deep golden. Check the bottom about halfway through the baking time by lifting the side of the focaccia with a spatula or pancake turner. If it is coloring deeply, slide pan onto another pan to insulate bottom.

Slide the focaccia off the pan or a rack to cool. Serve narrow slices, or cut into squares and split horizontally for sandwiches.