Provolone Oregano Focaccia

star rating (3) rate this recipe »
Recipe photo

Provolone Oregano Focaccia

star rating (3) rate this recipe »
Published prior to 2008

Focaccia is a dimpled flat bread from Italy. It's perfect any time of the year, but is especially great in summer.

2 cloves garlic, finely chopped
1/3 cup olive oil
1 package active dry yeast
1 1/2 cups warm (110°F) water
1 tablespoon sugar
1 teaspoon salt
1 cup King Arthur Traditional Whole Wheat Flour
1 cup semolina flour
1 cup finely diced Provolone cheese
2 tablespoons fresh oregano leaves (or 2 teaspoons dried, although fresh is preferable)
1 1/2 cups King Arthur Unbleached All-Purpose Flour

Heat garlic and oil over medium heat until garlic begins to brown slightly. Remove from heat and cool.

In a large bowl, stir yeast into water to soften. Add sugar, salt, 2 tablespoons of the cooled garlic/olive oil mixture, whole wheat flour, semolina flour, Provolone cheese, and oregano. Beat vigorously for 2 minutes.

Gradually add flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with towel and let rise until doubled, about 1 hour.

Turn dough out onto work surface. Press with hands into a 14-inch circle. Do not remove all the air; big holes make the bread more interesting. Put in a 14-inch round deep-dish pizza pan. Press the dough to the edges. Cover and let rise for 25 minutes.

Dimple the dough -- press all the way to the bottom of the pan with fingertips. Each hole should be about 1 inch from the next. Cover the dough and let rise for 20 minutes more.

Just before baking, drizzle the top of the dough with the remaining garlic/olive oil mixture, allowing it to puddle in the dimples.

Bake in a preheated 400°F oven for 25 minutes, or until done. Immediately remove bread from pan and put on a wire rack. Focaccia is best eaten slightly warm, or at room temperature.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 6, May 1991 issue.

Reviews

1
  • star rating 09/16/2013
  • Allison from Millstadt, IL
  • Very nice bread. Baked this in a 9 by 13 Pyrex. I added fresh rosemary and a light dusting of sea salt on top prior to baking.
  • star rating 07/20/2011
  • Goatenheim from KAF Community
  • Great recipe. Used an Italian cheese blend to sub the provolone and I didn't have the pie dish, so I baked it in a 9x13 pan. Then I cut the rectangle into quite possibly the best bread sticks I have ever had. Serve with some marinara and throw away your pizza coupons.
  • 05/02/2009
  • Susan from Bellingham, WA
  • So, what about the Provolone cheese???????? I don't see it mentioned.
    I think we caught that error. It is in there now. Mary @ KAF
1