Sage Fontina Focaccia

  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)

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