Garlicky Whole Wheat Provolone Focaccia
Submitted by Bella
Garlicky whole wheat focaccia studded with provolone and fresh oregano, dimpled and drizzled with toasted garlic oil that pools in every dent. A hearty semolina crumb under a crackly, golden top.
YIELD
16 servingsPREP
30 minCOOK
25 minREADY
2 hrsThis is focaccia with backbone, built on a blend of whole wheat and durum semolina flours for a chewy, rustic crumb. The semolina is the same golden wheat used for pasta, and it lends the bread a faintly sweet, sturdy bite.
The real flavor engine is the garlic oil. Minced garlic is gently cooked in olive oil just until it turns golden, perfuming the oil without scorching it. Some goes into the dough, the rest gets drizzled over the top right before baking.
Chunks of provolone are worked straight into the dough, so they melt into little savory pockets, while fresh oregano threads herby notes throughout. Knead until the dough is smooth, elastic, and starting to blister, the sign the gluten is ready.
Then comes the fun part: dimpling. Press your fingertips all the way to the bottom of the pan to make craters that trap pools of that garlic oil as it bakes into a crackly top.
Chef Tips
- Cook the garlic gently and pull it the moment it turns golden; burnt garlic turns the oil bitter.
- Knead until blisters form on the surface, your cue the gluten is well developed.
- Dimple deep, pressing to the bottom of the pan, so the garlic oil pools instead of running off.
- Cool it on a rack straight out of the pan so the bottom stays crisp, not soggy.
Variations
- Swap provolone for mozzarella, Asiago, or sharp Parmesan.
- Scatter the top with flaky salt, rosemary, or thin-sliced onion before baking.
- Use all whole wheat for a denser loaf, or all-purpose plus semolina for a lighter crumb.
Ingredients
Directions
Gently cook the garlic in the oil for 3 to 5 minutes, just until garlic begins to brown slightly.
Remove from heat and cool. In a large bowl, soften the yeast in the water. Add the sugar, salt, 2 tbsp cooled garlic oil, whole wheat flour, the semolina flour, the cheese and oregano.
Beat vigorously for 2 minutes. Gradually add all-purpose flour ¼ cup at a time until the dough mass forms and pulls away from the sides of the bowl.
Knead for 8 to 10 minutes, adding flour if necessary, until dough is smooth and elastic and blisters have started to form on the surface. Put dough in an oiled bowl, turn to coat top of bowl.
Cover and let rise until double, about 1 hour. Turn the dough onto work surface, press into 14 inch circle. Cover and let rise 20 minutes.
Dimple the dough with your finger tips pressing to the bottom of the pan. Cover and let rise 20 more minutes. About 15 minutes before the end of the rising preheat the oven.
Just before baking drizzle the top of the dough with the remaining garlic oil mixture, allowing it to puddle in the dimples.
Bake at 400℉ (200℃) F for 25 minutees or until it is golden brow (internal temperature should reach 190F) Immediately remove the bread from the pan and put it on a rack.
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