TOMATO AND CHEESE FILLED FOCACCIA

FOR THE DOUGH:
1 package active dry yeast
3/4 cup warm water (105 to 115 degrees)
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons olive oil, divided use
FOR THE FILLING:
1 cup (4 ounces) shredded provolone cheese
5 tablespoons grated parmesan cheese
1 1/2 teaspoons Italian seasoning
1/8 teaspoon ground black pepper
2 large, ripe tomatoes, sliced thin

Dissolve yeast in warm water; let stand 5 minutes.

IF USING FOOD PROCESSOR:
Combine flour and salt in work bowl of food processor fitted with metal blade. Stir in yeast mixture and 3 tablespoons olive oil. Process until ingredients form a ball. Process 1 minute longer. Turn out onto lightly floured surface. Knead until smooth and elastic, about 2 minutes.

IF MIXING DOUGH BY HAND:
Combine flour and salt in a mixing bowl. Stir in yeast mixture until ingredients form a ball. Turn out onto lightly floured surface and knead until smooth and satiny, about 10 minutes.

AFTER KNEADING:
Place dough in oiled bowl. Turn dough over to oil top. Cover and let rise in warm place until double in bulk, about 30 minutes. Punch dough down. Let rest 5 minutes.

TO MAKE FOCACCIA:
Preheat oven to 425 degrees F.

Oil a 10-inch cake pan, deep-dish pizza pan, or springform pan, and fit dough into it. Brush top with 1 tablespoon olive oil. Cover and let rise 15 minutes.

Bake dough 20 to 25 minutes, or until golden. Cool completely in pan on wire rack.

Preheat oven to 350 degrees F.

Combine provolone, 1/4 cup parmesan, 1 teaspoon Italian seasoning and pepper; set aside.

Cut baked focaccia horizontally in half. Place bottom on cookie sheet. Cover with sliced tomatoes; sprinkle with cheese mixture. Cover with top of focaccia. Brush with remaining tablespoon olive oil; sprinkle with remaining 1 tablespoon of parmesan cheese and 1/2 teaspoon Italian seasoning.

Bake 10 minutes, or until cheese inside is melted. Cut into wedges and serve immediately.

Makes one 10-inch bread
Source: American Dairy Association and Dairy Council, Inc.