Indulge in the symphony of flavors presented by our exploration of the ultimate "Sage Fontina Focaccia" recipe. Embark on a culinary journey that uncovers the secrets to achieving the perfect balance between crispy crust and fluffy interior. From selecting the finest ingredients to mastering the art of kneading and shaping, this article equips you with the knowledge and expertise to create a masterpiece that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SAGE FONTINA FOCACCIA
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.
FOCACCIA WITH CAULIFLOWER AND SAGE
I love to roast cauliflower on its own, so I decided to roast it, along with fresh sage leaves, on top of focaccia.
Provided by Martha Rose Shulman
Categories appetizer
Time 1h15m
Yield 12 to 15 servings
Number Of Ingredients 5
Steps:
- Mix up the focaccia dough as directed and set in a warm spot to rise.
- Meanwhile, bring a large pot of water to a boil and salt generously. Add the cauliflower and blanch for 2 minutes. Transfer to a bowl of cold water, then drain and pat dry. Cut the florets into small pieces and toss in a large bowl with 2 tablespoons olive oil and salt and freshly ground pepper.
- When the focaccia dough has risen, shape as directed into 1 large focaccia or 2 smaller focacce. Cover with a damp cloth and let rise in a warm spot for 30 minutes while you preheat the oven to 425 degrees, preferably with a baking stone in it.
- Dimple the dough with your fingertips and arrange the sage leaves, then the cauliflower on top. Drizzle with olive oil. Bake, setting the pan on top of the baking stone (if using), for 25 minutes, until the bread is deep golden brown and the cauliflower lightly colored in spots. Let rest for at least 10 minutes before serving, or allow to cool completely.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 1 gram
FOCACCIA WITH SAGE
Categories Bread Herb Bake Vegetarian Healthy Vegan Sage Bon Appétit
Yield Makes 1 Focaccia
Number Of Ingredients 11
Steps:
- FOR SPONGE:
- Place 1/2 cup water in large bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir in flour. Cover with plastic. Let stand until very bubbly, about 45 minutes or less
- FOR FOCACCIA:
- Place 1 cup water in small bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir dissolved yeast mixture and 1/4 cup olive oil into sponge in large bowl. Stir in 1 cup flour. Stir in 2 tablespoons chopped sage and 2 teaspoons salt. Add remaining flour in 2 batches, mixing until well blended after each addition. Turn out dough onto lightly floured surface. Knead dough until soft and velvety, about 10 minutes.
- Oil large bowl. Add dough, turning to coat with oil. Cover with plastic. Let dough rise in warm area until doubled, about 1 hour 15 minutes.
- Oil 11x17-inch baking sheet. Punch down dough. Transfer to prepared sheet. Using oiled hands, press out dough to cover bottom of pan. Cover dough with kitchen towel. Let stand 10 minutes (dough will shrink).
- Press out dough again to cover pan. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.
- Meanwhile, position rack in center of oven. Place baking stone on rack and preheat oven to 425°F. (Baking stones are available at cookware stores. Unglazed quarry tiles, available at tile stores and some building supply stores, can also be used. If unavailable, heat another baking sheet in oven 10 minutes).
- Using fingertips, press dough all over, creating dimples. Drizzle dough with 2 tablespoons oil. Sprinkle with 1 tablespoon sage and 1 teaspoon salt.
- Place pan directly on pizza stone. Spray oven with water from spray bottle. Bake until focaccia is golden and top is crisp, spraying oven with water twice more during first 10 minutes, about 25 minutes total. Transfer bread to rack. Cool slightly. Serve bread warm or at room temperature.
CHICKEN SCALLOPINE WITH SAGE AND FONTINA CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks. Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry. Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.
- SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams
FILLED FOCACCIA WITH HAM AND MELTED FONTINA
A Delia Smith creation that she describes as a 'hot, home-made sandwich'. I love everything to do with hot cheese and this is no exception. The focaccia dough is made in a bread machine, stuffed and then baked. Any number of fillings would be great here. Use your imagination--mushrooms, artichokes, salami, bacon--the possibilities are endless!
Provided by Noo8820
Categories Yeast Breads
Time 2h30m
Yield 1 focaccia
Number Of Ingredients 12
Steps:
- Pop the ingredients for the dough into a bread machine in the order recommended by the manufacturer. Set to dough and start.
- Towards the end of the time, prepare the filling by slicing the cheese thinly and separating the slices of ham.
- When the dough is ready, remove from the machine, turn it out onto a lightly foured surface, divide it into two and then roll out one half to form a rough rounded rectangle approx 28 x 20cm.
- Place the rolled out dough onto a baking tray or pizza stone and arrange the slices of ham on top, making sure that they go right up the edges. Follow this with the cheese, then scatter the sage and season well with the pepper. Roll out the remaining dough, lay it on the top of the other half and pinch the edges together to completely enclose the filling. Cover with a clean cloth and leave to puff up for about 30 minutes.
- Preheat the oven to Gas 6/400/200 degrees. When the dough is ready, make about 15 little dimples in it with your finger and press in the sprigs of rosemary. Finally drizzle over the olive oil and sprinkle with salt.
- Bake for 20-25 minutes, until the dough is crisp and golden.
- Serve straight from the oven, cut into wedges or squares.
FONTINA & SAGE GRILLED CHEESE
Make and share this Fontina & Sage Grilled Cheese recipe from Food.com.
Provided by Chef Kate
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, heat the olive oil, sage and pepper until warm to the touch. Turn off the heat and let it infuse while you assemble the sandwiches.
- Place the cheese, divided evenly, on two slices of bread. Take care to bring the cheese all the way to the edge of the crust. Top each with a second slice of bread and press flat.
- Lay a heavy or weighted cutting board on top of the sandwiches for 10 to 20 minutes.
- Use a pastry brush to spread the sage oil lightly on both sides of the sandwiches. Make sure you go all the way to the edges and distribute the sage and pepper evenly.
- Heat a cast-iron pan or griddle over low heat. Sprinkle with a few drops of olive oil, then rub it over the whole cooking surface with a paper towel.
- Add the sandwiches and cook, weighted with another heavy pan or a steak weight, until golden, about 2 to 3 minutes per side.
- Keep the heat low so you don't burn the sage or pepper.
- Remove the sandwiches to a cutting board, and cut each in half or in quarters.
- Serve immediately.
SAGE AND PANCETTA BISCUITS WITH FONTINA CHEESE
Categories Bread Milk/Cream Pork Breakfast Brunch Bake Fall Sage Fontina Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 12
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Sauté pancetta in medium nonstick skillet over medium heat until crisp, about 8 minutes. Remove from heat and cool.
- Whisk flour, sugar, baking powder, and salt in large bowl to blend. Rub in butter with fingertips until coarse meal forms. Stir in Fontina and sage, separating strands of cheese. Add 3/4 cup buttermilk and pancetta with any pan drippings and stir until moist clumps form. Turn dough out onto floured surface and knead just until dough holds together, about 4 to 6 turns. Flatten dough to 3/4-inch thickness. Using 2 1/4-inch-diameter biscuit or cookie cutter, cut out rounds. Re-roll dough and cut out more rounds until all dough is used.
- Transfer biscuits to large rimmed ungreased baking sheet, spacing apart. Brush biscuit tops with remaining 2 tablespoons buttermilk. Bake until biscuits are puffed and golden, about 14 minutes. Serve warm.
Tips:
- For a crispy crust, make sure to use a well-seasoned cast iron skillet.
- If you don't have a cast iron skillet, you can use a large frying pan or a baking sheet. Just be sure to preheat it before adding the dough.
- To get the perfect golden brown crust, cook the focaccia over medium heat. If the heat is too high, the bread will burn before it has a chance to cook through.
- To check if the focaccia is done, insert a toothpick into the center. If it comes out clean, the bread is ready.
- Serve the focaccia warm, with your favorite toppings. Some popular options include olive oil, sea salt, fresh herbs, and cheese.
Conclusion:
Sage and Fontina Focaccia is incredibly delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's perfect for picnics, potlucks, or to serve as an appetizer. With its crispy crust, fluffy interior, and flavorful toppings, this focaccia is sure to be a hit with everyone who tries it. So why not give it a try today? You won't be disappointed!
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