Yield: 1 10\" bread
|1 pack||Active dry yeast|
|¾ cup||Warm water (105ø to 115øF)|
|2 cups||All-purpose flour|
|5 tablespoons||Olive oil, divided|
|1 cup||Shredded Provolone cheese|
|5 tablespoons||Grated Parmesan cheese, div.|
|1½ teaspoon||Italian seasoning, divided|
|1 \N||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, ¼ 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 ½ teaspoon Italian seasoning. Bake 10 minutes or until cheese inside is melted. Cut into wedges; serve immediately. Submitted By FRANK HEMPHILL On 03-19-95