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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.