Provolone Oregano Focaccia

Ingredients

Directions

Gently cook the garlic in the oil for 3-5 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 tablesppons cooled garlic oil, whole wheat flour, the semolina flour, the cheese and oregano.

Beat vigorously for 2 minutes.

Gradually add all-purpose flour, 1/4 cup at a time, until the dough mass forms and pulls away from the sides of the bowl.

Knead for 8-10 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 to 400F.

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

Bake 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.

Reviews

I made this without the garlic and provolone, and it still turned out great. It delicious despite of my minor baking disaster. There was a glob of old, solidified, banana bread hidden on the bottom of my oven that started smoking like crazy while I was baking the focaccia! I had to stop baking half way through because the smoke was getting too thick... over 2 years ago by sbrown5000

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Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.