Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Provolone Oregano Focaccia




Source of Recipe


Internet


Recipe Introduction


Focaccia is a dimpled flat bread from Italy. It’s perfect any time of the year, but is especially great in summer.


List of Ingredients




2 cloves garlic, finely chopped
1/3 cup olive oil
1 package active dry yeast
1 1/2 cups warm (110°F) water
1 tablespoon sugar
1 teaspoon salt
1 cup King Arthur Traditional Whole Wheat Flour
1 cup semolina flour
1 cup finely diced Provolone cheese
2 tablespoons fresh oregano leaves (or 2 teaspoons dried, although fresh is preferable)
1 1/2 cups King Arthur Unbleached All-Purpose Flour



Recipe



Heat garlic and oil over medium heat until garlic begins to brown slightly. Remove from heat and cool.

In a large bowl, stir yeast into water to soften. Add sugar, salt, 2 tablespoons of the cooled garlic/olive oil mixture, whole wheat flour, semolina flour, Provolone cheese, and oregano. Beat vigorously for 2 minutes.

Gradually add flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with towel and let rise until doubled, about 1 hour.

Turn dough out onto work surface. Press with hands into a 14-inch circle. Do not remove all the air; big holes make the bread more interesting. Put in a 14-inch round deep-dish pizza pan. Press the dough to the edges. Cover and let rise for 25 minutes.

Dimple the dough -- press all the way to the bottom of the pan with fingertips. Each hole should be about 1 inch from the next. Cover the dough and let rise for 20 minutes more.

Just before baking, drizzle the top of the dough with the remaining garlic/olive oil mixture, allowing it to puddle in the dimples.

Bake in a preheated 400°F oven for 25 minutes, or until done. Immediately remove bread from pan and put on a wire rack. Focaccia is best eaten slightly warm, or at room temperature.