Provolone Oregano Focaccia

Provolone oregano focaccia is a hearty, cheese-laced version of the classic Italian flatbread. The dough goes beyond plain white flour: a cup of whole wheat plus a cup of semolina gives the bread a nutty depth and golden crumb that you can’t get from all-purpose alone. Cubed provolone folded into the dough creates pockets of melted cheese throughout, while another half cup gets sprinkled on top in the last five minutes for that crisp, browned finish.

The dimples are not just for show. Pressing fingertips down to the bottom of the pan creates the wells that catch the warm garlic-infused olive oil drizzled on right before baking. That oil sinks into the dough as it bakes, flavoring the bread from inside out.

A cool-cooked garlic oil at the start (gentle simmer, never sizzling) is what gives the focaccia its sweet, mellow garlic note instead of harsh raw burn.

Pro Tips

• Don’t burn the garlic. Brown means done. Beyond brown is bitter, and you’ll taste it in the bread.
• Knead until you see surface blisters. Those tiny bubbles are the sign the gluten is fully developed.
• Use the second proof to dimple, not the first. The dough should be nearly fully risen so the dimples hold their shape.
• Pull at internal temp 190F (88C). Cheese on top should melt and bubble in the last 5 minutes.

Variations

• Swap provolone for mozzarella and add chopped sun-dried tomatoes for a pizza-style twist.
• Top with thinly sliced red onion and rosemary instead of oregano.
• Use 100% all-purpose flour for a softer, lighter focaccia if you don’t have semolina.