focaccia with sage and fontina cheese
From onceuponatart 17 years ago
- 20 minutes to make
- Serves 4
here is a crunchy little focaccia filled with parma ham, fontina cheese and some lovely sage. all in all - one of my favourite flavour combinations. but this little bread is so handy, you just fill it with whatever you like (or got left in the fridge). Read more these little focaccias are best eaten fresh and hot out of the oven so the cheese can run out of the bread. See less
Ingredients
- 500g flour shopping list
- 1 tablespoon salt shopping list
- 1 tablespoon sugar shopping list
- 20g fresh yeast shopping list
- 300 ml lukewarm water shopping list
- 1 generous tablespoon olive oil shopping list
- for the filling: shopping list
- 140g Fontina cheese, grated shopping list
- 8 slices of finely sliced parma ham shopping list
- a hand full of sage leaves shopping list
- freshly ground pepper shopping list
How to make it
- mix flour, salt and sugar. dissolve yeast in water and add to the flour-mixture. add olive oil and knead into a smooth dough. cover and let rest for about an hour.
- heat oven to 220 c°.
- divide dough in 4 pieces and roll each into a rectangle. arrange cheese, parma ham and sage leaves on top of each rectangle, season with freshly ground pepper. moisten the edges with a little water. fold over dough to enclose the filling and press along the sides to seal. pinch the sealed edges and wist over to create a rope effect (or just press a fork along the edges). glaze with olive oil and bake in the middle of the oven for about 30-40 minutes until crips and golden brown (you and also lift the focaccia and knock on the bottom. it's ready when the dough sounds hollow).
People Who Like This Dish 2
- notyourmomma South St. Petersburg, FL
- greekgirrrl Long Island, NY
- ecoveg Montreal, CA
- onceuponatart Zurich, CH
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