Recipe by evelyn/athens
I love Focaccia and this one is delicious. The 1 1/2 hours prep time includes 2 risings.
Top Review by Mimi Bobeck
Oh god! This was heavenly! A lot of work, but it was worth it! I was disappointed I only got to have ONE piece - everyone else inhaled it. Well, that's part of the joy of cooking for more than just yourself!
- yellow cornmeal
- 2 (1/4 ounce) packages active dry yeast
- 1⁄2 teaspoon sugar
- 7 -7 1⁄2 cups unbleached all-purpose flour
- 2 teaspoons salt
- 2 teaspoons dried marjoram
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons dried summer savory
- 1 cup olive oil
- sea salt
- 12 ounces sliced mild provolone cheese
- 1 1⁄2 lbs ripe plum tomatoes, sliced thin and wrapped in plastic wrap
- 5 ounces yellow cherry tomatoes or 5 ounces cherry tomatoes, halved crosswise
Directions See How It's Made
- Oil lightly a well-seasoned 12 inch cast-iron skillet with vegetable oil and sprinkle bottom with cornmeal.
- In a large bowl, proof yeast in ½ cup lukewarm water and ½ tsp sugar for 15 minutes, or until foamy.
- Add 2 cups of flour, salt, herbs, ¾ cup olive oil and 1 ½ cups lukewarm water and stir until combined well.
- Stir in 4 cups flour and gather dough into a ball.
- Knead dough on a floured surface, adding more of remaining flour if necessary, for 15-20 minutes, or until smooth and elastic and no longer sticky.
- Form into a ball, put in an oiled bowl and turn to coat.
- Let dough rise, covered tightly with plastic wrap, in a warm place, for 45 minutes, or until doubled in bulk.
- Punch dough down.
- Knead lightly and halve.
- In skillet, flatten and stretch half the dough to cover bottom completely.
- With fingertips, dimple the dough in places 2 inches apart.
- Brush with 1 tblsp oil and sprinkle with sea salt.
- Arrange ¾ of the provolone, overlapping and leaving a ½ inch border; layer ¾s of plum tomatoes and top with remaining provolone.
- On a flat surface, flatten and stretch remaining dough to fit skillet.
- Lay over filling and press edges together firmly to enclose filling.
- Make dimples in the dough in the same manner as before, brush with 2 tblsps oil, and sprinkle with more coarse salt.
- Arrange remaining plum tomatoes and cherry tomatoes decoratively on dough.
- Brush with 1 tblsp oil.
- Let dough rise, covered with dampened kitchen towel, in a warm place, for 30 minutes.
- Bake in upper third of a preheated 400F oven for 50 minutes to 1 hour, or until golden-brown around edge, and let cool in skillet for 5 minutes.
- Serve hot or at room temperature.