Sage Fontina Focaccia

Total Time:Prep: 30 min. + rising Bake: 10 min.

Recipe by Beth Dauenhauer, Pueblo, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Sage Fontina Focaccia

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Yield:1 loaf (8 wedges)
Prep:30 min
Cook:10 min
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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
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Directions

  1. 1
    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).
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5

Nutrition Facts

1 wedge: 112 calories, 5g fat (2g saturated fat), 8mg cholesterol, 131mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 4g protein.
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