Recipe - Focaccia Provolone-Oregano

4 Cloves garlic, minced or
pressed
One half cup Olive oil
1 tablespoon Dry yeast
1 One half cup Warm water
1 tablespoon Sugar
1 teaspoon Salt
1 cup Whole wheat flour
1 cup Semolina flour
6 ounce Provolone cheese (1 1/2
cups), cut in 1/4" cubes
2 tablespoon Fresh oregano or 2 tsp.
dried
2 cup Allpurpose flour,
unbleached

Gently cook the garlic in the oil for 35 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 allpurpose flour One fourth cup at a time until the
dough mass forms and pulls away from the sides of the bowl. Knead for 810
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 Posted to MCRecipe Digest V1
#636 by lunchuck jock@twd.net on Jun 05, 1997