1 pkg active dry yeast
3/4 cup warm water (105ø to 115øf)
2 cup all-purpose flour
1/2 teaspoon salt
5 tablespoon olive oil, divided
1 cup shredded provolone cheese
5 tablespoon grated parmesan cheese, div.
1 1/2 teaspoon italian seasoning, divided
1/8 teaspoon pepper
1 large tomato, thinly sliced
Dissolve yeast in warm water; let stand 5 minutes. Combine flour and salt in work bowl of food processor. Add yeast mixture and 3 tablespoons olive oil. Process until ingredients form a ball. Process 2 minutes or until smooth and elastic. Place dough in oiled bowl. Turn dough over to coat top. Cover; let rise in warm place about 30 minutes or until doubled in bulk. Punch dough down. Preheat oven to 425øF. Let dough rest 5 minutes. Pat dough into oiled 10-inch round cake pan, deep dish pizza pan or springform pan. Brush with 1 tablespoon olive oil. Cover; let rise 15 minutes. Bake 20 to 25 minutes or until golden. Cool complete in pan on wire rack.
To serve, preheat oven to 350øF. Combine Provolone, 1/4 cup Parmesan, 1 teaspoon Italian seasoning and pepper. Horizontally cut baked foccacia to make 2 layers. Place bottom on cookie sheet. Cover with tomato slices. Sprinkle with cheese mixture. Cover with top of foccacia. Brush with remaining olive oil; sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 teaspoon Italian seasoning. Bake 10 minutes or until cheese inside is melted. Cut into wedges; serve immediately.
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