Focaccia, Provolone-Oregano

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Title: Focaccia, Provolone-Oregano
Categories: Breads, Abm, Breadmaker
Yield: 1 Servings

4 Cloves garlic -- minced or
Pressed
1/2 c Olive oil
1 tb Dry yeast
1 1/2 c Warm water
1 tb Sugar
1 ts Salt
1 c Whole wheat flour
1 c Semolina flour
6 oz Provolone cheese (1 1/2
Cups) -- cut in 1/4"
Cubes
2 tb Fresh oregano or 2 tsp.
Dried
2 c All-purpose flour --
Unbleached

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 tbsp 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" 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. Focaccia is
best eaten warm or at room temperature

Recipe By : The Bread Book, by Betsy Oppenneer

From: Bill Spalding Date: 06 Jun 97 Mastercook Recipes
(Mailing List) Ä

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