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Focaccia, Provoloneoregano -Hand
----- Now You're Cooking! v4.59 [Meal-Master Export Format]
Title: Focaccia, Provoloneoregano -Hand
Categories:
Yield: 1 servings
4.00 cloves garlic, minced or
-pressed
0.50 c olive oil
1.00 tb dry yeast
1.50 c warm water
1.00 tb sugar
1.00 ts salt
1.00 c whole wheat flour
1.00 c semolina flour
6.00 oz provolone cheese (1 1/2
-cups), cut
1 ubes
1 cubes
2.00 tb fresh oregano or 2 tsp.
-dried
2.00 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
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. Recipe by: The Bread Book, by Betsy
Oppenneer By lunchuck <jock@twd.net> on May 31, 1997
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