SAGE FONTINA FOCACCIA

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Sage Fontina Focaccia image

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

Provided by Taste of Home

Time 45m

Yield 1 loaf (8 wedges).

Number Of Ingredients 12

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

Steps:

  • 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, 10-15 minutes. Remove to a wire rack. Serve warm.,

Nutrition Facts : Calories 112 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 131mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

32 Jony
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This focaccia is a great way to use up leftover bread dough. I always have a bit of dough left over after I make pizza, and this is a great way to use it up.


Morné Groenewald
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I followed the recipe exactly, but my focaccia didn't turn out as good as I expected. It was a bit dry.


Kristen Brandt
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This focaccia is delicious, but it's a bit too oily for my taste.


Hellen Mutebi
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I've made this focaccia several times, and it's always a crowd-pleaser. It's perfect for parties and potlucks.


Jhuto Sansar
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This focaccia is a bit time-consuming to make, but it's worth it. It's so delicious!


Rudro Aich
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I'm not a fan of fontina cheese, so I used mozzarella instead. It turned out great!


Inoxent Xhoudhary
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This focaccia is a great way to use up leftover herbs. I always have a bunch of sage in my garden, and this is a great way to use it up.


Tukoo Katjouanga
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I love the combination of herbs and cheese in this focaccia. It's so flavorful.


Hlompho Mosamo
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This is the best focaccia I've ever had! The crust is perfectly crispy, and the inside is soft and fluffy.


Md Sanowar Official
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I made this focaccia for a picnic, and it was a huge hit! Everyone loved it.


Jerry Derron
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This focaccia is perfect for a quick and easy weeknight meal. It's also great for parties and potlucks.


Gracie “GrAnDmA_sHoRtY” Alvernaz
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I'm not a huge fan of sage, but I thought I'd give this recipe a try anyway. I'm so glad I did! The sage is actually quite subtle, and it pairs perfectly with the fontina.


Md Bangla
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This focaccia is delicious! The sage and fontina add a wonderful flavor.


Casey Thompson
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I've made this focaccia several times now, and it always turns out perfect. It's so easy to make, and it's always a crowd-pleaser.


Tihan Babu
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This focaccia was a hit at my dinner party last night! The combination of sage and fontina is divine, and the bread itself is light and fluffy. I will definitely be making this again.