Yield: 1 10\" bread
| Measure | Ingredient |
|---|---|
| 1 pack | Active dry yeast |
| ¾ cup | Warm water (105ø to 115øF) |
| 2 cups | All-purpose flour |
| ½ teaspoon | Salt |
| 5 tablespoons | Olive oil, divided |
| 1 cup | Shredded Provolone cheese |
| 5 tablespoons | Grated Parmesan cheese, div. |
| 1½ teaspoon | Italian seasoning, divided |
| ⅛ teaspoon | Pepper |
| 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