Dutch Oven Chef: Dutch Oven Recipes & Cooking
Dutch Oven Cooking => Approved Recipes => Breads => Topic started by: Darren on July 04, 2011, 05:35:16 pm
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Ingredients
- 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
Preparation
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.
(http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_01_dough.JPG) (http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_01_dough.JPG)
The dough at this point was rather plastic - not nearly as soft and...um...ROLL 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.
(http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_02_layer1.JPG) (http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_02_layer1.JPG)
Brush with 1 Tbs. olive oil.
(http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_03_oliveOil.JPG) (http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_03_oliveOil.JPG)
Cover with provolone...
(http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_04_provolone.JPG) (http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_04_provolone.JPG)
...and mozzarella cheeses.
(http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_05_mozza.JPG) (http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_05_mozza.JPG)
(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.
(http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_06_secondCrust.JPG) (http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_06_secondCrust.JPG)
Brush with remaining oil and sprinkle with Parmesan cheese and remaining basil.
(http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_07_parm.JPG) (http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_07_parm.JPG)
Bake at 400° using 2 rings on top and 1 ring on the bottom for 15-20 minutes or until slightly browned.
End result:
(http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_08_done.JPG) (http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_08_done.JPG)
(http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_09_side.JPG) (http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_09_side.JPG)
(http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_10_cheese.JPG) (http://dutchovenchef.com/images/cheeseStuffedFoccacia/bread_10_cheese.JPG)
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.