heat oven to 200C/fan 180C/gas 6. in a bowl put 450gr of plain flour, 1tsp of yeast, half tsp of salt, 280ml lukewarm water, 6 tsp extra virgin olive oil. add the water gradually, mix with a wooden spoon then add the oil,
work it and knead it until it reach an "elastic" consistency...it will look pretty messy at the beginning, but get better after a while, it helps either to put oil in your hands or a bit of flour.
put the dough in a basin in a warm place for a couple of hours.
when the dough has risen, knock it back add a handful of chopped sage and make sure it spread evenly in the dough, then stretch it to fit an oiled tin about 30x35cm. leave the dough to prove for about 20 mins.
before it goes in the oven add more chopped sage and spread coarse seasalt and oil on top.
cook until golden, about-ish 20 min.
enjoy...in Genova we love to eat focaccia with a nice cappuccino.