Herbed Focaccia Stuffed With Tomato and Provolone Cheese

Recipe by evelynathens
READY IN: 2hrs 30mins




  • 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.