Sage Fontina Focaccia
These rustic loaves have plenty of sage flavor—a tasty addition to any feast. — Beth Dauenhauer, Pueblo, Colorado
Total TimePrep: 30 min. + rising Bake: 10 min.
Makes1 loaf (8 wedges)
- 1-1/4 teaspoons active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 teaspoon honey
- 3/4 to 1 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 tablespoon olive oil
- 2 teaspoons minced fresh sage
- 1/4 teaspoon salt
- 1-1/2 teaspoons olive oil, divided
- 8 fresh sage leaves
- 1/2 cup shredded fontina cheese
- 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Cover and let rest for 5 minutes. Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes.
- With fingertips, make several dimples over top of dough. For topping, brush dough with 1 teaspoon oil. Top with sage leaves; brush leaves with remaining oil. Sprinkle with cheese. Bake at 400° until golden brown, 8-10 minutes. Remove to a wire rack. Serve warm.
Nutrition Facts1 wedge: 112 calories, 5g fat (2g saturated fat), 8mg cholesterol, 131mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Sage and Fontina Focaccia in Healthy Cooking April/May 2011