Prosciutto-and-Provolone-Stuffed Focaccia

Ingredients

• 3.3 cups bread flour divided
• 2.3 teaspoons yeast dry
• 0.3 cup chives fresh minced
• 1.5 cups warm milk fat-free 105° to 115°
• 0.3 cup olive oil 
• 1 cup pasta flour 
• 4 ounces pancetta divided thinly sliced
• 4 ounces provolone cheese divided thinly sliced
• 0.5 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• measuring cup

Directions

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), 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.
3. Place on a large baking sheet coated with cooking spray.
4. 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.
5. 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.
6. Place on a baking sheet coated with cooking spray. Cover focaccia, and let rise 45 minutes or until doubled in bulk.
7. Preheat oven to 37
8. Uncover dough.
9. Bake at 375 for 20 minutes.
10. Remove from baking sheet; cool on wire rack.
11. Cut loaf crosswise into 10 slices.