• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Focaccia, Provolone-Oregano

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 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
  • -cups), cut in 1/4" cubes
  • 2 tb Fresh oregano or 2 tsp.
  • -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. 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

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