Four-Cheese Stuffed Focaccia

• 2 1/4 teaspoons (1 package) active dry yeast
• 4 cups unsifted bread flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 to 3 garlic cloves, minced
• 1/2 teaspoon fresh rosemary, slightly crushed
• 2 tablespoons finely chopped fresh basil
• 1 cup (4 ounces) shredded Provolone
• 1 cup (4 ounces) shredded Gouda
• 1 cup (4 ounces) shredded Jarlsberg
• 1/4 cup freshly grated Parmesan
• 1/4 cup roasted red pepper, cut into 1/4-inch dice
• 2 tablespoons olive oil
• 2 tablespoons finely chopped fresh basil
• 1/4 cup freshly grated Parmesan

1. To make the dough, pour 1/4 cup warm (110 to 115F) water into a small, shallow bowl; sprinkle in the yeast.
2. Stir to dissolve the yeast completely.
3. Combine the flour, sugar, and salt in a large mixing bowl.
4. Add the yeast mixture, 1 1/4 cups warm water, and the olive oil to the flour mixture and blend thoroughly.
5. Turn the dough out onto a floured board.
6. Knead it until smooth and elastic, about 10 minutes.
7. Place the dough in a greased bowl; cover the bowl with plastic wrap and let rise for 50 to 60 minutes or until the dough has doubled.
8. Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
9. reheat the oven to convection bake at 350F.
10. Punch the dough down and divide it in half.
11. Roll the first half of the dough to fit the bottom and sides of an ungreased 12 1/2 x 17 1/2-inch baking pan.
12. Sprinkle with the garlic, rosemary, 2 tablespoons basil, Provolone, Gouda, Jarlsberg, and 1/4 cup Parmesan.
13. Evenly distribute the pepper strips over the cheeses.
14. Roll out the second half of the dough.
15. Place it on top of the cheeses and pepper.
16. Press the edges of the bottom and top crusts together to seal.
17. Brush the top with olive oil and sprinkle it evenly with the remaining 2 tablespoons basil and 1/4 cup Parmesan.
18. Using your fingertips or knuckle, firmly press dimples into the dough at 1-inch intervals.
19. Cover the focaccia with a towel and allow it to rise in the oven, as above, for 20 to 30 minutes or until puffy.
20. Bake the focaccia for 20 to 25 minutes on the center rack, until lightly browned.

active dry yeast, bread flour, sugar, salt, olive oil, garlic, fresh rosemary, fresh basil, provolone, gouda, jarlsberg, freshly grated parmesan, red pepper, olive oil, fresh basil, freshly grated parmesan

Taken from www.epicurious.com/recipes/food/views/four-cheese-stuffed-focaccia-372423 (may not work)