Focaccia, Provolone-Oregano

* Exported from MasterCook *

Focaccia, Provolone-Oregano

Recipe By : The Bread Book, by Betsy Oppenneer
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cloves garlic -- minced or pressed
1/2 cup olive oil
1 tablespoon dry yeast
1 1/2 cups warm water
1 tablespoon sugar
1 teaspoon salt
1 cup whole wheat flour
1 cup semolina flour
6 ounces provolone cheese (1 1/2 cups) -- cut in 1/4"
cubes
2 tablespoons fresh oregano or 2 tsp. dried
2 cups 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

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NOTES : I usually omit the cheese in this recipe, and it has become a
favorite for pizza crust. The Semolina flour gives it a light crispy
texture. This recipe comes from one of my favorite cookbooks. If
you like to bake bread.......this book is priceless!
I also use my bread machine to make this dough, adding the ingredients
as recommeded by the manufacturer and processing on the dough cycle, if
I'm in a hurry I may not allow it to complete the full rising
time.....seems to work OK.