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.
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Sarina fields
[email protected]This focaccia was a bit too oily for my taste. I think I would have preferred it with less olive oil. Other than that, it was a good recipe.
Monibabu Biswas
[email protected]I made this focaccia for a party, and it was a hit! Everyone loved it. The sage and fontina cheese gave it a unique flavor, and the bread was perfectly cooked. I will definitely be making this again.
Malex Abazaami
[email protected]This focaccia was delicious! The sage and fontina cheese were a great combination, and the bread was perfectly crispy on the outside and fluffy on the inside. I will definitely be making this again.
Mafuza Begum
[email protected]I'm not usually a big fan of focaccia, but this recipe changed my mind. The sage and fontina cheese added a lot of flavor, and the bread was cooked perfectly. I will definitely be making this again.
lindinkosi zondi
[email protected]I've been looking for a good focaccia recipe for a while, and this one is definitely a keeper! It was easy to make, and the results were delicious. The sage and fontina cheese were a perfect combination, and the bread was light and airy. I'll definit
Angela Oratile
[email protected]This focaccia turned out amazing! The sage and fontina cheese gave it a delicious flavor, and the bread was perfectly crispy on the outside and fluffy on the inside. I will definitely be making this again.