Provolone and Oregano Focaccia
Inspired by techniques from King Arthur Baking.
A nutty semolina and wholemeal focaccia brushed with garlic oil and studded with melting cubes of provolone and oregano.
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Method
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Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 227 kcal |
| Protein | 8 g |
| Carbohydrate | 31 g |
| of which sugars | 0.2 g |
| of which free sugars | 0 g |
| Fat | 7.9 g |
| of which saturates | 2.4 g |
| Fibre | 2.1 g |
| Salt | 0.91 g |
Protein per 100 kcal
3.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 300 g strong white bread flour
- 100 g wholemeal bread flour
- 100 g fine semolina
- 7 g instant (fast-action) dried yeast
- 9 g fine sea salt about 1½ tsp
- 380 ml water lukewarm, about 38 °C
Garlic oil
- 4 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
Topping
- 120 g provolone, cut into 1 cm dice
- 2 tsp dried oregano
- 1
Garlic oil. Warm the oil and sliced garlic over low heat 4-5 min, until the garlic is pale gold, then take off the heat. Strain and keep the oil and the garlic slices separately.
- 2
Dough. Mix the white flour, wholemeal flour, semolina and yeast, then add the warm water and 1 tbsp of the garlic oil. Stir to a rough, sticky dough, rest 15 min and work in the salt. Semolina and wholemeal give a nutty, slightly golden crumb.
- 3
Folds. Fold every 30 min, four times, until the dough holds its shape a little and shows bubbles.
- 4
Tin. Brush the tin with 2 tbsp garlic oil, add the dough, turn it over and stretch it to the corners. Cover and leave about 1 h, until risen and puffy.
- 5
Top. Heat the oven to 220 °C (200 °C fan). Dimple the dough, press the provolone cubes and garlic slices into the hollows, sprinkle with oregano and drizzle with the last of the garlic oil.
- 6
Bake. Bake 22-26 min, until golden and the cheese has melted into little browned pools; the centre reads about 96 °C. Cool 15 min before cutting into 12.
Storage
Keep wrapped at room temperature for 1 day, then in the fridge for up to 3 days. Warm at 200 °C for 5 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
