---------- Recipe via Meal-Master (tm) v8.05
       Title: Focaccia, Provolone-Oregano
  Categories: Breads, Abm, Breadmaker
       Yield: 1 Servings
       4    Cloves garlic -- minced or
     1/2 c  Olive oil
       1 tb Dry yeast
   1 1/2 c  Warm water
       1 tb Sugar
       1 ts Salt
       1 c  Whole wheat flour
       1 c  Semolina flour
       6 oz Provolone cheese  (1 1/2
            Cups) -- cut in 1/4
       2 tb Fresh oregano or 2 tsp.
       2 c  All-purpose flour --
   Gently cook the garlic in the oil for 3-5 minutes, just until garlic begins
   to brown slightly.   Remove from heat and cool.  In a large bowl, soften
   the yeast in the water.   Add the sugar, salt,  2 tbsp cooled garlic oil,
   whole wheat flour, the semolina flour, the cheese and oregano. Beat
   vigorously for 2 minutes.  Gradually add all-purpose flour 1/4 cup at a
   time until the dough mass forms and pulls away from the sides of the bowl.
   Knead for 8-10 minutes, adding flour if necessary, until dough is smooth
   and elastic and blisters have started to form on the surface. Put dough in
   an oiled bowl, turn to coat top of bowl. Cover and let rise until double,
   about 1 hour. Turn the dough onto work surface, press into 14 circle.
   Cover and let rise 20 minutes. Dimple the dough with your finger tips
   pressing to the bottom of the pan. Cover and let rise 20 more minutes.
   About 15 minutes before the end of the rising preheat the oven to 400F Just
   before baking drizzle the top of the dough with the remaining garlic oil
   mixture, allowing it to puddle in the dimples. Bake for 25 minutees or
   until it is golden brow (internal temperature should reach 190F)
   Immediately remove the bread from the pan and put it on a rack. Focaccia is
   best eaten warm or at room temperature
   Recipe By     : The Bread Book, by Betsy Oppenneer
   From: Bill Spalding                   Date: 06 Jun 97 Mastercook Recipes
   (Mailing List) Ä