This recipe uses the dough cycle of a breadmachine, but includes manual instructions at the bottom of page.
Recipe: Cheese-and-Herb StuffedFocaccia
Dough: 1 1/4 cups lukewarm water2 tablespoons olive oil3 1/2 cups unbleached all-purpose flour1 1/2 teaspoons salt 2 teaspoons active dry yeast Filling: 1/2 cup (2-ounces) crumbled feta cheese 1/2 cup (2-ounces) shredded mozzarella or provolone cheese 1/3 cup snipped fresh herbs (ie: basil, oregano, Italian parsleyand/or rosemary)Topping:1 tablespoon olive oil2 teaspoons snipped fresh herbs 1/4 teaspoon coarse salt
Place all of the ingredients into thepan of your bread machine. Program for Dough or Manual, and pressStart. (See Cook’s Note.)
Check dough during first kneading, addinga few drops of water at a time, if needed, and using a spatulato scrape sides of bread pan to help combine ingredients intoa stiff dough.
When Dough cycle is through, transferthe dough to a lightly floured work surface and divide in half.Round each half into a loose ball, and allow the balls to rest,covered, for 10 to 15 minutes, allowing the gluten in the doughto relax, which helps make the focaccia easier to shape.
Roll one dough ball into a 10 to 12-inchcircle. Place on a lightly oiled baking sheet or pizza pan. Topwith the filling ingredients evenly to about 1-inch from theedge. Roll the second dough ball into an equal-sized circle,then place it atop the filling. Press the edges of the doughtogether firmly to seal the two circles and fold under (if necessary)to ensure the seal.
Cover the focaccia with a damp cloth orlightly floured plastic wrap. Allow the focaccia to rise for45 minutes, or until puffy.
Preheat oven to 425°F (220°C).
Gently make indentions (dimples) in thefocaccia with your fingers, brush with 1 tablespoon olive oil,and sprinkle with coarse salt and rosemary.
Bake the focaccia for 18 to 22 minutes,until it’s golden brown. Serve warm or at room temperature.
Cook’s Note: No bread machine? Mix togetherall of the dough ingredients in a medium-sized bowl, then kneadwith your hands, an electric mixer with a dough hook, or usea food processor to form a smooth dough. Place the dough in agreased bowl, cover, and allow it to rise for 1 1/2 hours, oruntil doubled in bulk.
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