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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
32 Jony
[email protected]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
[email protected]I followed the recipe exactly, but my focaccia didn't turn out as good as I expected. It was a bit dry.
Kristen Brandt
[email protected]This focaccia is delicious, but it's a bit too oily for my taste.
Hellen Mutebi
[email protected]I've made this focaccia several times, and it's always a crowd-pleaser. It's perfect for parties and potlucks.
Jhuto Sansar
[email protected]This focaccia is a bit time-consuming to make, but it's worth it. It's so delicious!
Rudro Aich
[email protected]I'm not a fan of fontina cheese, so I used mozzarella instead. It turned out great!
Inoxent Xhoudhary
[email protected]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
[email protected]I love the combination of herbs and cheese in this focaccia. It's so flavorful.
Hlompho Mosamo
[email protected]This is the best focaccia I've ever had! The crust is perfectly crispy, and the inside is soft and fluffy.
Md Sanowar Official
[email protected]I made this focaccia for a picnic, and it was a huge hit! Everyone loved it.
Jerry Derron
[email protected]This focaccia is perfect for a quick and easy weeknight meal. It's also great for parties and potlucks.
Gracie “GrAnDmA_sHoRtY” Alvernaz
[email protected]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
[email protected]This focaccia is delicious! The sage and fontina add a wonderful flavor.
Casey Thompson
[email protected]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
[email protected]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.