Author Topic: Cheese Stuffed Foccacia  (Read 7531 times)

Offline Darren

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Cheese Stuffed Foccacia
« on: July 04, 2011, 10:35:16 am »

  • 1 cup warm water
  • 3/4 cup warm milk (115 degrees)
  • 6 Tbs. butter6 Tbs. sugar
  • 3 tsp. salt
  • 6 cups flour
  • 2 Tbs. active dry yeast
  • 2 Tbs. olive oil
  • 6-9 slices provolone cheese
  • 1 1/2 cups shredded mozzarella or Swiss cheese
  • 1 1/2 Tbs. dried basil, divided
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. dried rosemary
  • 1 1/2 tsp. dried thyme
  • 2 cloves minced garlic
  • 1/2 cup fresh Parmesan cheese, shredded


In a bowl, combine the water and yeast. Allow to sit for 5 minutes. add remaining ingredients and knead well. Cover and let rest for 15 minutes. Knead for 1 minute. Cover and let rise for 30-45 minutes, until not quite doubled in size

Divide dough unti two roughly equal balls.


The dough at this point was rather plastic - not nearly as soft like as I was used to. Frankly, I was a bit worried at this point. But...I moved on!

Roll out one half into a 14 inch circle and place in the DO and press it up the sides just a little. 


Brush with 1 Tbs. olive oil. 


Cover with provolone...


...and mozzarella cheeses. 


(I can't believe I forgot the spices...therefore no picture!)Sprinkle cheeses with 1 Tbs. basil, the oregano, Rosemary, thyme an garlic. 

Roll out remaining dough into a 14" circle and lay on top of the cheese layer; pinch bottom and top layers together.   


Brush with remaining oil and sprinkle with Parmesan cheese and remaining basil. 


Bake at 400° using 2 rings on top and 1 ring on the bottom for 15-20 minutes or until slightly browned.

End result:




This bread, even without the herbs, was FANTASTIC! I am still having problems over-browning the bottoms, but it wasn't burnt today, and I'm happy with the results.
There are two rules of Dutch Oven Cooking:
1) If you cook too much food, share.
2) Cook too much food.