Robert's Most Yum Stuffed Focaccia with Broccoli and Mozzarella Cheese Show #1 June 22, 2004 Liquid Ingredients 1/4 cup 100 degree F water (use a cooking thermometer) 1 package of dry active yeast (1 tablespoon) 1/4 teaspoon of sugar 3/4 cup of room temperature milk 2 tablespoons of extra virgin olive oil 1 diced shallot 4 minced cloves of garlic Procedure Add yeast and sugar to water. Place in a warm area and allow yeast mixture to proof (approximately 5 minutes). Stir in milk and olive oil. Add diced shallots and minced garlic. Dry Ingredients 3.5 - 4.0 cups of all purpose flour (or high gluten flour) 1 teaspoon of salt 2 tablespoons of dried basil 2 tablespoons of dried oregano Procedure Sift the flour into a glass bowl. Stir in the salt, basil, and oregano. Add the yeast mixture and mix with a wooden spoon. Begin kneading focaccia dough by pushing down onto the dough mass and then pull the mass together into a ball. Knead 50 times. Wait two minutes and then knead 25 more times. Put focaccia dough into a glass mixing bowl and cover it with a cooking bag, plastic wrap, or a wet cloth. Place the bowl in a warm place and let the dough rise until it doubles in mass (approximately 40 minutes). Broccoli and Mozzarella Cheese Stuffing 3 Heads of Broccoli 1 pound of Mozzarella Cheese 1 tablespoon of dried basil 1 teaspoon of salt 1/8 teaspoon of fresh ground black pepper Procedure Wash broccoli and using a knife, remove the broccoli florets from the stalks. Boil, then simmer the broccoli florets in a pot of water for approximately 30 minutes until tender (You can steam or microwave the broccoli florets). Drain the water off the broccoli florets and mash them with a potato masher or fork. Add the basil, salt, and black pepper. Focaccia Dough Preparation Once the dough has doubled in mass, punch it down and cut it into two pieces. Using a floured rolling pin, roll out both pieces to the fit the dimension of your sheet tray (baking pan). Place one rolled out dough piece onto a parchment paper lined sheet tray. Spread a thin layer of extra virgin olive oil onto this bottom piece of dough using a pastry brush. Stuffing the Focaccia Put 1/2 pound of the mozzarella cheese onto the bottom dough piece and spread it out evenly over the dough surface. Cover the cheese layer with the mashed broccoli. Distribute the remaining 1/2 pound of mozzarella cheese over the broccoli layer. Put the top piece of focaccia dough on top of the stuffed layers. Pinch and roll the top and bottom dough layers sealing them together. Brush a layer of extra virgin olive oil onto the top dough piece and sprinkle 1 teaspoon of Kosher coarse salt onto its surface. Baking the Stuffed Focaccia Preheat the oven to 350 degrees F. Place the sheet tray containing the stuffed focaccia in the middle of the oven. Bake 10 minutes. Rotate the sheet tray 180 degrees in the oven and bake 5 more minutes or until the focaccia is golden brown. Remove from oven and cool. Enjoy! Robert's Most Yum Stuffed Focaccia with Broccoli and Mozzarella Cheese