This recipe came out of my Healthy Cooking Magazine. I plan to have sage in my herb garden again this year. I actually still have some dried from last year's crop. We made great focaccia in the breads class I took last year and I think this will be really delicious with a salad over the summer. They have fontina cheese for a great price at the Poot. I am also guessing that I could swap out the sage for basil, chives, marjoram, etc.
1 1/4 tsp. active dry yeast
1/2 C. warm water (between 110 and 115 degrees)
1/2 tsp honey
3/4 to 1 C. all purpose flour
1/4 C. whole wheat flour
1 tbsp. olive oil
2 tsp. minced fresh sage
1/4 tsp. salt
Topping
1 1/2 tsp. olive oil, divided
8 fresh sage leaves
1/2 C. fontina cheese
In a bowl, dissolve yeast in warm water. Stir in honey, let stand for 5 minutes. Add 3/4 C. all purpose flour, whole wheat flour, oil, minced sage and salt. Beat on medium for 3 minutes or until smooth. Stir in enough remaining flour to form a soft sticky dough.
Turn onto a floured surface, knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Cover and let rest 5 minutes. Shape into an 8 inch circle; place on baking sheet 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 inch indentations in loaf.
Brush dough with 1 tsp. oil. Top with sage leaves; brush leaves with remaining oil. Sprinkle with cheese. Bake at 400 degrees for 8 to 10 minutes or until golden brown. Remove to a wire rack.
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