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Garlicky Whole Wheat Provolone Focaccia

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Submitted by Bella

Garlicky Whole Wheat Provolone Focaccia recipe

YIELD

16 servings

PREP

30 min

COOK

25 min

READY

2 hrs

Ingredients

4 4
CLOVES CLOVES GARLIC
minced
½ 118
CUP ML OLIVE OIL
1 15
TABLESPOON ML YEAST, ACTIVE DRY
1 ½ 355
CUPS ML WATER
warm
1 15
TABLESPOON ML SUGAR
1 5
TEASPOON ML SALT
1 237
1 237
6 173.4
OUNCES ML/G PROVOLONE CHEESE
cut up
2 3E+1
TABLESPOONS ML OREGANO
fresh *
2 473

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 208 38% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 202mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 1%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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