Sage Fontina Focaccia

• 1-1/4 teaspoons active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 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
• 1-1/2 teaspoons olive oil, divided
• 8 fresh sage leaves
• 1/2 cup shredded fontina cheese

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. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Cover and let rest for 5 minutes. Shape into an 8-in. circle; place on a
4. coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4-in. indentations in the loaf.
5. For topping, brush dough with 1 teaspoon oil. Top with sage leaves; brush leaves with remaining oil. Sprinkle with cheese. Bake at 400u0b0 for 8-10 minutes or until golden brown. Remove to a wire rack. Serve warm.

active dry yeast, warm water, honey, flour, whole wheat flour, olive oil, fresh sage, salt, olive oil, sage, fontina cheese

Taken from www.tasteofhome.com/recipes/sage-fontina-focaccia/ (may not work)