ISO: provolone and prosciutto stuffed foccacia

[Linda in MO]

I've seen this mentioned a few times and it sounds delicious. Does anyone have the recipe handy?
Thanks!

[Mary Ann]

Here you go!


CookWare(tm) from Cooking Light(r).

Prosciutto-and-Provolone-Stuffed Focaccia

SOURCE: Cooking Light YEAR: 1998 ISSUE: October PAGE: 173

INGREDIENTS FOR 10 SERVINGS:
1 package dry yeast (about 2-1/4 teaspoons)
1-1/2 cups warm fat-free milk (105 degrees to 115 degrees)
3-1/4 cups bread flour, divided
1 cup semolina or pasta flour
1/4 cup olive oil
1/2 teaspoon salt
Cooking spray
4 ounces thinly sliced provolone cheese, divided
4 ounces thinly sliced prosciutto, divided
1/4 cup minced fresh chives

INSTRUCTIONS:
Wrap individual slices in aluminum foil, and freeze. Pull one slice
out in the morning before going to work and it should thaw by the time
you're ready for a break. Or remove slices from foil and reheat on a
paper plate in the microwave at medium (50% power) about 1 minute.

1. Dissolve yeast in warm milk in a large bowl; let stand 5 minutes.
Lightly spoon flours into dry measuring cups, and level with a knife.
Stir in 3 cups bread flour, semolina, oil, and salt to yeast mixture
to form a stiff dough. Turn dough out onto a lightly floured surface.
Knead dough until smooth and elastic (about 10 minutes); add enough of
remaining bread flour, one tablespoon at a time, to prevent dough from
sticking.

2. Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85 degrees), free from
drafts, 45 minutes or until doubled in bulk. Punch dough down; roll
into a 15 x 10-inch rectangle on a lightly floured surface. Place on a
large baking sheet coated with cooking spray. Place 2 ounces cheese
down the center of the short length of dough; top with 2 ounces
prosciutto and 2 tablespoons chives. Fold one short end of dough over
filling. Place 2 ounces cheese, 2 ounces prosciutto, and 2 tablespoons
chives on top of fold. Fold remaining short end over filling, pressing
firmly to eliminate air pockets; pinch seam and ends to seal. Place on
a baking sheet coated with cooking spray. Cover focaccia, and let rise
45 minutes or until doubled in bulk.

3. Preheat oven to 375 degrees.

4. Uncover dough. Bake at 375 degrees for 20 minutes. Remove from
baking sheet; cool on wire rack. Cut loaf crosswise into 10 slices.
Yield: 10 servings.

NUTRITIONAL INFORMATION:
CALORIES 319 (29% from fat); FAT 10.2g (sat 3.8g, mono 5.2g, poly 1g);
PROTEIN 14g; CARB 43.2g; FIBER 1.7g; CHOL 14mg; IRON 2.8mg; SODIUM
370mg; CALC 137mg

[Linda in MO]

Yum! Thanks Mary Ann! Now I will have to look for semolina flour.