Sage Fontina Focaccia

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.