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Name: Focaccia, Provolone-Oregano
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Sugar; 1 c Semolina flour; 2 c All-purpose flour,; 1 1/2 c Warm water; 1/2 c olive oil; 1 tb Dry yeast; 1 ts Salt; 1 c Whole wheat flour; 2 tb Fresh oregano or 2 tsp; 6 oz Provolone cheese (1 1/2; 4 Cloves garlic minced or

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INGREDIENTS

1 tb Sugar
1 c Semolina flour
2 c All-purpose flour,
1 1/2 c Warm water
1/2 c olive oil
1 tb Dry yeast
1 ts Salt
1 c Whole wheat flour
2 tb Fresh oregano ; or 2 tsp
6 oz Provolone cheese ; (1 1/2
4 Cloves garlic ; minced or

Servings

INSTRUCTIONS

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 Im 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 Posted to MC-Recipe Digest V1 #636 by lunchuck on Jun 05, 1997

NOTES

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Focaccia, Provolone-Oregano

1 tb Sugar
1 c Semolina flour
2 c All-purpose flour,
1 1/2 c Warm water
1/2 c olive oil
1 tb Dry yeast
1 ts Salt
1 c Whole wheat flour
2 tb Fresh oregano or 2 tsp
6 oz Provolone cheese (1 1/2
4 Cloves garlic minced or

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 Im 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 Posted to MC-Recipe Digest V1  #636 by lunchuck <jock@twd.net> on Jun 05, 1997

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Nutrition

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Serving Size: 1 Serving (823g)
Recipe Makes: 1

Calories: 2718
Calories from Fat: 717 (26%)

Amt Per Serving		% DV

	Total Fat 79.6g	106 %
	Saturated Fat 34g	170 %
	Monounsaturated Fat 33.5g
	Polyunsanturated Fat 6.9g
Cholesterol 117.4mg		36 %
Sodium 1519.5mg		52 %
Potassium 1756.6mg		46 %
Total Carbohydrate 400.8g		118 %
	Dietary Fiber 33.3g	133 %
	Sugars, other 367.5g
Protein 106.5g		152 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2718

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