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Onion, Sage and Mozzarella Focaccia

 
Onion, Sage and Mozzarella Focaccia
64

This focaccia turns out crusty outside and fluffy inside, onion and sage add the deliciously refreshing flavor, mozzarella gives the mildly cheesy flavor, and olive oil brings the tang to the bread. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Yield

16

servings

Prep

10

min

Cook

35

min

Ready

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

1 each Focaccia Dough
4 ounces mozzarella cheese
cut into 1/2-inch cubes
1 small onions
halved lengthwise, cut into 1-inch cubes and each cube will have several layers
1 x olive oil, extra-virgin
for brushing
*
½ cup sage leaves
freshly and coarsely chopped
*
½ teaspoon sea salt
for sprinking

Directions

Preheat the oven to 450 degrees.

Once the dough is ready in the cake pan.

Push the mozzarella cubes into the focaccia dough while simultaneously pushing outward to push the dough toward the edge of the pan, placing the cubes evenly over the surface and pressing them so deeply they are almost flush with its surface.

Place the layers of the onion chunks into the dough with the cheese, pressing them down into the dough and slightly outward.

Brush the surface with olive oil, and sprinkler the sage and sea salt over the top.

Let the focaccia sit until it has risen and puffed around the toppings, 20 to 30 minutes.

Place the focaccia on the center rack of the oven and bake until crisp and golden-brown, 30 minutes.

The focaccia should have risen over the top of the pan, and the cheese will be crisp and browned.

Remove the pan from the oven, let cool in the pan for about 10 minutes and remove the focaccia from the pan to a wire rack with a fork.

Brush the surface of the focaccia once more with olive oil. Set the focaccia aside to cool slightly.

Halve the focaccia with a long bread knife on the cutting board, then cut one-half into 4 wedges (leave the other whole half whole until you are ready to eat it).

 

* not incl. in nutrient facts

Reviews

+1

over 6 years

Here we made the focaccia with the perfectly rised dough. Chunks of onions and mozzarella cubes gave the focaccia extra layers of deliciousness. We were worried that maybe we sprinkled too many sage leaves on top, which might over whelm the flavor of focaccia; but after baking the leaves all turned out dry-herb like; so we still could taste the herby flavor but much weaker taste, which was exactly we were expecting. And the focaccia was too delicious to stop eating, my husband and I finished the two focaccia on the day two! It really didn't requie anything else, there were tons of flavors itself. Will make it again very soon, for sure!

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 1953% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 117mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 1%
Calcium 6% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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