Prosciutto-And-Provolone-Stuffed Focaccia

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 1/2 cups warm fat-free milk (105u0b0 to 115u0b0)
• 3 1/4 cups bread flour, divided
• 1 cup semolina or pasta flour
• 1/4 cup olive oil
• 1/2 teaspoon salt
• Cooking spray
• 4 ounces thinly sliced provolone cheese, divided
• 4 ounces thinly sliced prosciutto, divided
• 1/4 cup minced fresh chives

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 (85u0b0), 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. Place on a large baking sheet coated with cooking spray. 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. 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. Place on a baking sheet coated with cooking spray. Cover focaccia, and let rise 45 minutes or until doubled in bulk.
3. Preheat oven to 375u0b0.
4. Uncover dough. Bake at 375u0b0 for 20 minutes. Remove from baking sheet; cool on wire rack. Cut loaf crosswise into 10 slices.

yeast, milk, bread flour, pasta flour, olive oil, salt, cooking spray, provolone cheese, fresh chives

Taken from www.myrecipes.com/recipe/prosciutto-and-provolone-stuffed-focaccia (may not work)