Provolone Oregano Focaccia
Provolone Oregano Focaccia recipe
peeled and minced, or pressed
yeast, active dry
durum semolina flour
cut into 1/4 inch cubes, about 1 1/2 cups, divided
fresh, or 2 teaspoons dried
unbleached all-purpose flour
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.