Sunday, January 18, 2009

Sicilian Focaccia

Over the weekend and I was in the mood to bake bread, are you surprised? I wanted to make something a little different and I was remembering all the focaccia I saw while visiting, Sicily. With the many cultures blended together from over the centuries ,on the island of Sicily, the food has many influences from many places. This bread has the sharpness of the provoleone which is mellowed by the saltiness of the prosciutto and lets not forget the bite of that Sicilian oregano!

Sicilian Focaccia
2 cups warm water

1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
2 tablespoons extra virgin olive oil
1 tablespoon salt
Makes 4 loaves

Filling for 1 loaf
1 egg white
8-10 thin slices prosciutto
8-10 thin slices provoleone cheese
1 teaspoon oregano
extra virgin olive oil for drizzle



Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, olive oil. Mix in one cup of flour at a time with salt until it forms into ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Lightly coat a large bowl with olive oil, transfer dough and cover with plastic wrap and layer small towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, take out and divide in four. Spread one piece onto flour dusted cutting board and form into a rectangle shape about 1/4 inch thick. Layer prosciutto and provoleone on top drizzle olive oil and oregano and fold in half. Seal edges with a fork and brush egg whites on dough. Place in a 500 degree oven for 10 minutes or until golden brown.

18 comments:

  1. Who could resist this? I adore focaccia and I can almost smell yours from here. Isn't it irresistible while baking? Love it.

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  2. Hi Bridgett, Your right the smells drive me crazy!!
    Thanks

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  3. Now that is my kind of food, it looks great Chuck!

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  4. Hi Jenny, I am glad you like!! Thanks

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  5. Looks yummy. I never tried making it with provolone, even though I love a good sharp provolone. Thanks for the idea.

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  6. Hi Ciao Chow Linda, I am sure you will like this.
    I also like the sharpness, make it nice!
    Thanks

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  7. That looks soo good Chuck! Yum! I caught your midday cast the other day. Great job! We love stuffed peppers! Jady

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  8. Looks delicious. How could you go wrong with provolone and proscuitto.

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  9. Hi Jady, It tastes good!
    I am glad you liked the live segment. I love it!!
    How did you see me on NBC, I only cover the southwest area. Do you live in Arizona?
    Thanks

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  10. Your right, The Food Hunter you can't go wrong!!
    Enjoy

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  11. I SO wish I could just get over my intimidation of making bread. I have never done it! If you tell me this maybe I will try it while I have some extra time at home not working right now - can I get yeast at the supermarket?

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  12. I'll take 2 if your taking orders!:) I'm pretty hungry... so you can imagine how good it looks.

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  13. Hi Live.Love.Eat, I am sure you can do this. Yes, at the supermarket dry yeast packet one tablespoon.
    Please write with anymore question I want to help! Thanks

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  14. Hello Joe Yes, I will send you some Fed Ex, May I have your address????
    Thanks

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  15. Hi Chef Chuck ;o) Your newest post, with the cous cous, is not letting comments be posted... very strange! So I came to this post to tell you the cous cous dish looks so delicious- I never thought to use it that way! An interesting combination I'll be sure to try! Janet

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  16. Hello La Due and Crew, I thank you for the info. Yes, I have been out with technical problems. It started on Friday. Just about there now I hope!!
    Anyway, I am glad you like the Cous Cous!!

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