Best Herbed Focaccia Stuffed With Tomato And Provolone Cheese Recipes

TOMATO-HERB FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.

HERBED FOCACCIA STUFFED WITH TOMATO AND PROVOLONE CHEESE

Steps:

• Oil lightly a well-seasoned 12 inch cast-iron skillet with vegetable oil and sprinkle bottom with cornmeal.
• In a large bowl, proof yeast in ½ cup lukewarm water and ½ tsp sugar for 15 minutes, or until foamy.
• Add 2 cups of flour, salt, herbs, ¾ cup olive oil and 1 ½ cups lukewarm water and stir until combined well.
• Stir in 4 cups flour and gather dough into a ball.
• Knead dough on a floured surface, adding more of remaining flour if necessary, for 15-20 minutes, or until smooth and elastic and no longer sticky.
• Form into a ball, put in an oiled bowl and turn to coat.
• Let dough rise, covered tightly with plastic wrap, in a warm place, for 45 minutes, or until doubled in bulk.
• Punch dough down.
• Knead lightly and halve.
• In skillet, flatten and stretch half the dough to cover bottom completely.
• With fingertips, dimple the dough in places 2 inches apart.
• Brush with 1 tblsp oil and sprinkle with sea salt.
• Arrange ¾ of the provolone, overlapping and leaving a ½ inch border; layer ¾s of plum tomatoes and top with remaining provolone.
• On a flat surface, flatten and stretch remaining dough to fit skillet.
• Lay over filling and press edges together firmly to enclose filling.
• Make dimples in the dough in the same manner as before, brush with 2 tblsps oil, and sprinkle with more coarse salt.
• Arrange remaining plum tomatoes and cherry tomatoes decoratively on dough.
• Brush with 1 tblsp oil.
• Let dough rise, covered with dampened kitchen towel, in a warm place, for 30 minutes.
• Bake in upper third of a preheated 400F oven for 50 minutes to 1 hour, or until golden-brown around edge, and let cool in skillet for 5 minutes.
• Serve hot or at room temperature.