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Sage Fontina Focaccia Exps Cimzs20 48287 B12 18 2b 2

Sage Fontina Focaccia

TOTAL TIME: Prep: 30 min. + rising Bake: 10 min. YIELD: 1 loaf (8 wedges).
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

  • 1. 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).
  • 2. 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.
  • 3. 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.
  • 4. 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, 10-15 minutes. Remove to a wire rack. Serve warm.
  • 5.

Nutrition Facts

1 wedge: 112 calories, 5g fat (2g saturated fat), 8mg cholesterol, 131mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 4g protein.

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