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.