Stuffed Flat Bread (Focaccia Ripieno)

Categories: Italian, Breads
Yield: 1 Loaf

-----------------------------------DOUGH-----------------------------------
5 c Flour
1 c Warm water
1 ts Salt
1 pk Dry yeast
1/4 c Oil

----------------------------------STUFFING----------------------------------
1/2 lb Provolone, sliced
1/2 lb Salami, sliced
1 lg Bunch parsley, chopped
3 tb Olive oil
Black pepper

Sift flour in large bowl. Mix yeast in warm water until dissolved. Make a
well in thr flour and add yeast and salt. Mix and knead for 10 minutes.
Pour oil over dough and continue to knead until no longer sticky. Cover
dough, let rise until double in bulk.

Divide dough in half. Roll into rectangular pieces 1/4" thick to fit a
vookie sheet with a 1" edge. Combine parsley and oil, spread on dough.
Layer provolone and salami on top and sprinkle with pepper. Cover with
remaining dough, crimp the edges. bake in a preheated 350 degree oven for
30-45 minutes until golden brown. Serve warm.

Posted to MM-Recipes Digest by Paula on Sep
17, 1998

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