Focaccia, Provoloneoregano Hand

4.00 cloves garlic, minced or

-pressed 0.50 c olive oil

1.00 tb dry yeast

1.50 c warm water

1.00 tb sugar

1.00 ts salt

1.00 c whole wheat flour

1.00 c semolina flour

6.00 oz provolone cheese (1 1/2

-cups), cut 1 ubes

1 cubes

2.00 tb fresh oregano or 2 tsp.

-dried 2.00 c 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

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 By lunchuck on May 31, 1997

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