Focaccia, Provolone-Oregano
4 Cloves garlic -- minced or Pressed 1/2 c Olive oil 1 tb Dry yeast 1 1/2 c Warm water 1 tb Sugar 1 ts Salt 1 c Whole wheat flour 1 c Semolina flour 6 oz Provolone cheese (1 1/2
Ingredients
- 4Cloves garlic -- minced or
- 1tb dry yeast
- 11/2 c warm water
- 1tb sugar
- 1ts salt
- 1c whole wheat flour
- 1c semolina flour
- 6ozprovolone cheese (1 1/2
Directions
- 1
4 Cloves garlic -- minced or Pressed 1/2 c Olive oil 1 tb Dry yeast 1 1/2 c Warm water 1 tb Sugar 1 ts Salt 1 c Whole wheat flour 1 c Semoli
- 2
Dried 2 c All-purpose flour -- Unbleached Gently cook the garlic in the oil for 3-5 minutes, just until garlic begins to brown slightly
- 3
Remove from heat and cool
- 4
In a large bowl, soften the yeast in the water
- 5
Add the sugar, salt, 2 tbsp cooled garlic oil, whole wheat flour, the semolina flour, the cheese and oregano
- 6
Beat vigorously for 2 minutes
- 7
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
- 8
Knead for 8-10 minutes, adding flour if necessary, until dough is smooth and elastic and blisters have started to form on the surface