SAGE FONTINA FOCACCIA

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

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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

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.