Saturday, September 4, 2010

Day 246: Cheese Stuffed Focaccia

Sorry for the late post today.  I had some unexpected, but very welcome company today.  After cooking all day for guests, I'm exhausted and I still have to make dinner.  So, I'm off to the kitchen!  But I'll leave you with today's amazing recipe.  It comes from yet another Taste of Home magazine.

Cheese Stuffed Focaccia
14" dutch oven

1 3/4 cup warm water
6 Tbs. butter
4 Tbs. nonfat dry milk powder
6 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. Roll out half of the dough into a 14 inch circle (or a 15x10" rectangle if cooking indoors). Put dough in the DO and press it up the sides just a little.  Brush with 1 Tbs. olive oil.  Cover with provolone and mozzarella cheeses.  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. Serves 8-10.

The Finished Product

The Review

Holy Cow this was GOOD!  This is a must try recipe!  My family devoured it.  I don't think there was even a crumb left over.  The cheese layer was gooey and delicious and the herbs were wonderful.  This is going in my tried and true file and it will make regular appearances on our table.  Grade A.

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