PREPARATION:

1. To proof yeast, sprinkle yeast and sugar over warm water in large bowl; stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly.
2. Add 3 cups flour, 3 tablespoons oil and salt to yeast mixture, stirring until soft dough forms.
3. Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing and turning. Continue kneading 5 minutes or until dough is smooth and elastic, adding remaining 1 cup flour to prevent sticking, if necessary. Shape dough into ball; place in large greased bowl. Turn dough over so that top is greased. Cover with towel. Let rise in warm place 1 hour or until doubled in bulk.
4. To test dough, lightly press 2 fingertips 1/2 inch into dough. Dough is ready if indentations remain when fingertips are removed.
5. Grease 15-1/2X10-1/2-inch jelly-roll pan with 1 tablespoon oil. Punch down dough. Turn dough out onto lightly floured surface; sprinkle with chopped sage. Knead dough several times to distribute sage evenly. Let dough stand 5 minutes to rest.
6. Flatten dough into rectangle on lightly floured surface. Roll out dough almost to size of pan with lightly floured rolling pin. Place dough in pan; stretch out and pat to edges of pan.
7. Poke surface of dough with end of wooden spoon handle, making indentations every inch or two. Brush with remaining 3 tablespoons oil. Press remaining 5 sage leaves gently on top; sprinkle with coarse salt. Cover with towel. Let rise in warm place 30 minutes or until doubled in bulk.
8. Preheat oven to 450°F. Bake 12 to 15 minutes or until golden brown. Cut into 12 rectangles. Serve hot.