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Sage Fontina Focaccia

 Sage Fontina Focaccia
These rustic loaves have plenty of sage flavor—a tasty addition to any feast. —Beth Dauenhauer, Pueblo, Colorado
8 ServingsPrep: 30 min. + rising Bake: 10 min.

Ingredients

  • 1-1/4 teaspoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 teaspoon honey
  • 3/4 to 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup King Arthur Premium 100% Whole Wheat Flour
  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh sage
  • 1/4 teaspoon salt
  • TOPPING:
  • 1-1/2 teaspoons olive oil, divided
  • 8 fresh sage leaves
  • 1/2 cup shredded fontina cheese

Directions

  • In a large bowl, dissolve yeast in warm water. Stir in honey; let
  • stand for 5 minutes. Add 3/4 cup all- purpose flour, whole wheat
  • flour, oil, minced sage and salt. Beat on medium speed for 3 minutes
  • or until smooth. Stir in enough remaining flour to form a soft dough
  • (dough will be sticky).
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a large bowl coated with cooking spray,
  • turning once to coat the top. Cover and let rise in a warm place
  • until doubled, about 1 hour.

2 of 2

Sage Fontina Focaccia (continued)

Directions (continued)

  • Punch dough down. Cover and let rest for 5 minutes. Shape into an
  • 8-in. circle; place on a baking sheet coated with cooking spray.
  • Cover and let rise until doubled, about 30 minutes. Using the end of
  • a wooden spoon handle, make several 1/4-in. indentations in the
  • loaf.
  • For topping, brush dough with 1 teaspoon oil. Top with sage leaves;
  • brush leaves with remaining oil. Sprinkle with cheese. Bake at
  • 400° for 8-10 minutes or until golden brown. Remove to a wire
  • rack.
  • Yield: 1 loaf (8 wedges).
Nutritional Facts: 1 wedge equals 112 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 131 mg sodium, 12 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.