Sage Asiago Focaccia

The Romans called this delicious rustic bread, “panis focacius”, the Latin root word being “focus”. This refers to the center of the home–the hearth or “fireplace” where Focaccia was traditionally baked on coals. While this fluffy bread requires the same ingredients as pizza it has much fewer toppings and the true difference is in the technique.

Focaccia dough requires more yeast and rises longer before it is placed in an oiled pan rather than tossed to bake on a stone or tray. Either way, no need to travel to Rome. Today, you can enjoy this delicious rustic bread in the comfort of your home. Enjoy and have a colorful day!

• Time and Serving Size

  Time:

  Prep: 5min

  Cook: 15min

  Serving Size : 4

• Ingredients

  0.25 ounce (1 packet) active-dry yeast

  1 ⅓ cup water heated to 110°f

  2 tablespoons honey

  ¼ cup extra virgin olive oil (more for drizzling)

  3 ½ cups all purpose flour

  cracked pepper

  salt

  asiago

  fresh sage

• Nutrition

  Nutrition per serving:

  Calories, 294.79kcal, 15% DV

  Total Fat, 8.86g, 13% DV

  Carbs, 46.46g, 18% DV

  Sugars, 4.46g, 5% DV

  Protein, 7.03g, 14% DV

  Sodium, 129.61mg, 6% DV

  Fiber, 1.75g, 6% DV

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 6.3/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat, 6g, 13% DV

  Fiber, 2g, 6% DV

  Protein, 7g, 14% DV

  Potassium, 72mg, 2% DV

  Magnesium, 14mg, 4% DV

  Iron, 3mg, 19% DV

Proof the Yeast + Knead the Dough

Step 1

Prepare warm water to 110°F (Double check with a food grade thermometer. If the water is too hot the yeast may deactivate.) Stir the honey into the water then sprinkle the yeast on top and stir to distribute the yeast throughout the water. Rest the mixture for 10 minutes to allow the yeast to foam.

Step 2

Sift flour into stand mixer bowl and set the speed to low. Slowly pour in the yeast and olive oil then set the mixer speed to medium-low and mix for 5 minutes.

Primary Dough Rise

Step 3

Remove the dough and shape it into a sphere. Grease the mixing bowl with olive oil and place the dough ball back into the bowl. Drizzle with olive oil and spread the oil over the dough. Cover with a damp towel and place into your oven. (Make sure the oven is off.) Allow the dough to rise for 60 minutes.

Secondary Dough Rise + Prep the Brine and Herbs

Step 4

Drizzle olive oil onto a sheet pan and turn the dough onto the pan. Gently stretch the dough into a rectangle 1/2-inch thick. Cover the dough with a damp towel, and let the dough continue to rise for another 30 minutes.

Step 5

To prep the brine, mix 1/2 cup of water with a lot of salt. The taste should be too salty to enjoy. Next chop the sage and set aside.

Prep + Bake

Step 6

Preheat oven to 400°F. Using 3 fingers press deeply into the dough to create little pockets about an inch apart. Repeat until the surface of the dough is covered. Pour a little brine into each of the pockets. Drizzle with olive oil and spread all over the dough.

Step 7

Sprinkle with asiago, sage, salt, and cracked pepper then bake for 20 minutes. The focaccia should be golden in color when done.

Step 8

Slice and serve the focaccia warm with a drizzle of olive oil and salt.