Focaccia, provolone-oregano

 
                        Focaccia, Provolone-Oregano
 
 Recipe By     : The Bread Book, by Betsy Oppenneer
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Bread Machine                    Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cloves        garlic -- minced or pressed
      1/2  cup           olive oil
    1      tablespoon    dry yeast
    1 1/2  cups          warm water
    1      tablespoon    sugar
    1      teaspoon      salt
    1      cup           whole wheat flour
    1      cup           semolina flour
    6      ounces        provolone cheese  (1 1/2 cups) -- cut in 1/4"
 cubes
    2      tablespoons   fresh oregano or 2 tsp. dried
    2      cups          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
 
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 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.