PROVOLONE OREGANO FOCACCIA

2 cloves garlic, finely chopped
1/3 cup olive oil
1 package active dry yeast
1 1/2 cups warm (110 degrees F) water
1 tablespoon sugar
1 teaspoon salt
1 cup King Arthur Traditional Whole Wheat Flour
1 cup semolina flour
1 cup finely diced Provolone cheese
2 tablespoons fresh oregano leaves (or 2 teaspoons dried, although fresh is preferable)
1 1/2 cups King Arthur Unbleached All-Purpose Flour

Heat garlic and oil over medium heat until garlic begins to brown slightly. Remove from heat and cool.

In a large bowl, stir yeast into water to soften. Add sugar, salt, 2 tablespoons of the cooled olive oil mixture, whole wheat flour, semolina flour, Provolone cheese and oregano. Beat vigorously for 2 minutes. Gradually add unbleached flour, a little at a time, until the dough is stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until dough is smooth and elastic. Put dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with towel and let rise until doubled, about 1 hour.

Turn dough out onto work surface. Press with hands into a 14-inch circle. Do not remove all the air; big holes make the bread more interesting. Put in a 14-inch round deep-dish pizza pan. Press the dough to the edges. Cover and let rise for 25 minutes.

Dimple the dough by pressing all the way to the bottom of the pan with fingertips. Each hole should be about 1 inch from the next. Cover the dough and let rise for 20 minutes more.

Just before baking, drizzle the top of the dough with the remaining olive oil mixture, allowing it to puddle in the dimples.

Bake in a preheated 400 degree oven for 25 minutes, or until done. Immediately remove bread from pan and put on a wire rack.

Focaccia is best eaten slightly warm, or at room temperature.

Source: King Arthur Flour