Sage Fontina Focaccia

Name: Sage Fontina Focaccia
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 loaf (8 wedges).
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 all-purpose flour; 1/4 cup 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

These rustic loaves have plenty of sage flavor—a tasty addition to any feast. —Beth Dauenhauer, Pueblo, Colorado

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 all-purpose flour
1/4 cup 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, 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.
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. Serve warm.

Nutrition Facts

1 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