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Ingredientes
- 1 pkt active dry yeast
- 3/4 c. hot water (105 to 115 degrees F)
- 2 c. all-purpose flour
- 1/2 tsp salt
- 6 Tbsp. extra virgin olive oil (divided)
- 1 c. shredded provolone cheese (4 ounces)
- 5 Tbsp. grated parmesan cheese (divided)
- 1Â 1/2 tsp Italian seasoning (divided)
- 1/8 tsp pepper
- 2 lrg , ripe tomatoes, sliced thin
Direcciones
- Dissolve yeast in hot water; let stand 5 min. If using food processor:
- Combine flour and salt in work bowl of food processor fitted with metal blade.
- Stir in yeast mix and 3 Tbsp. extra virgin olive oil. Process till ingredients form a ball. Process 1 minute longer. Turn out onto lightly floured surface.
- Knead till smooth and elastic, about2 min. If mixing dough by hand: Combine flour and salt in a mixing bowl.
- Stir inyeast mix and 3 Tbsp. extra virgin olive oil till ingredients form a ball. Turn out onto lightly floured surface and knead till smooth and satiny, about 10 min.
- After kneading, place dough in oiled bowl (using 1/2 Tbsp. extra virgin olive oil).
- Turn dough over to oil top. Cover and let rise in hot place till double in bulk, about 30 min. Punch dough down. Let rest 5 min. Preheat oven to 425 degrees.
- Use 1/2 Tbsp. extra virgin olive oil to oil a 10 inch cake pan, deep-dish pizza pan or possibly spring form pan, and fit dough into it. Brush top with 1 Tbsp. extra virgin olive oil. Cover and let rise 15 min. Bake dough 20 to 25 min, or possibly till golden brown. Cold completely in pan on wire rack. Lower heat to 350 degrees. Combine provolone, 1/4 c. parmesan, 1 tsp. Italian seasoning and pepper. Cut baked focaccia horizontally in half. Place bottom half on cookie sheet. Cover with sliced tomatoes; sprinkle with cheese mix. Cover with top of focaccia. Brush with remaining 1 Tbsp. extra virgin olive oil; sprinkle with remaining 1 Tbsp. parmesan cheese and 1/2 tsp. Italian seasoning.
- Bake 10 min, or possibly till cheese inside is melted. Cut into wedges and serve immediately.
