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Provolone Oregano Focaccia

 
Provolone Oregano Focaccia
30

Provolone Oregano Focaccia recipe

Yield

12

servings

Prep

2⅓

hrs

Cook

30

min

Ready

3

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

4 cloves garlic
peeled and minced, or pressed
½ cup olive oil
1 tablespoon yeast, active dry
1 ½ cups water
warm
1 tablespoon sugar
1 teaspoon salt
1 cup whole-wheat flour
1 cup durum semolina flour
6 ounces provolone cheese
cut into 1/4 inch cubes, about 1 1/2 cups, divided
2 tablespoons oregano
fresh, or 2 teaspoons dried
*
2 cups unbleached all-purpose flour

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 tablesppons cooled garlic oil, whole wheat flour, the semolina flour, 1 cup 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 to 400℉ (200℃).

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).

Sprinkle with remaining 1/2 cup cheese on top at the last five minutes until cheese melts.

Immediately remove the bread from the pan and put it on a rack.

 

* not incl. in nutrient facts

Reviews

+6

over 11 years

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...

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 83538% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 810mg 34%
Total Carbohydrate 36g 36%
Dietary Fiber 8g 31%
Sugars g
Protein 47g
Vitamin A 4% Vitamin C 5%
Calcium 23% Iron 38%
* based on a 2,000 calorie diet How is this calculated?

 

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