How to cook
Dissolve the yeast and sugar in the slightly warmed milk. Leave it to activate for about 7-8 minutes.
Sift the flour into a bowl and make a well. Pour the olive oil, salt, activated yeast and warm but not hot water in it. Knead an elastic, non-stick dough and leave it to rise, until it doubles in volume for about 40-50 minutes.
Divide the risen dough into two equal parts. Roll out a thin round crust from the first half of the dough and spread thin pieces of Provolone cheese on it. Sprinkle it with oregano (I used Provolone, which was flavored with oregano, so I did not sprinkle any extra).
Roll out the second half of the dough into a crust of the same thickness and cover the first, by twisting and pinching the edges slightly to seal them.
Make holes in the surface with your finger, without piercing the dough, but just to sink slightly and give it the typical appearance of focaccia. Sprinkle it with coarse flaky salt and more oregano (optional).
Leave it aside for another 20-30 minutes in a warm place and bake it in a preheated oven at 180°C, until it aquires a lightly golden brown color - about 20-25 minutes.
Serve it slightly warm, in order for the Provolone to be soft and stretchy on the inside the focaccia.
The Provolone Focaccia is ready.