Place parmesan and garlic into TM bowl and mill 10 sec/speed 8.
Add water, yeast, flour and 20g EVOO and blend 8 sec/speed 6. Knead 3 min/Interval. Turn out onto floured Silpat mat and wrap tightly. Allow to rise in warm place…(If you are lucky enough to have a warming drawer…use it! I confess, I am LOVING my Kleenmaid warming drawer!)
Meanwhile, place provolone (or mozzarella) into TM bowl and mill 5 sec/speed 8.
Preheat oven to a bread setting 220ºC and line a rectangular baking tray with paper.
Cut your dough into two pieces. I suggest using the spat-ooh-lah-lah as they will not stick to the dough or the bench!
But I digress...
Roll one piece of dough out to fit the size of your prepared baking tray exactly. Lay onto the paper. Sprinkle with all the provolone cheese, and lay the other piece of dough on top, tucking it in at the edges to seal. Again, rise the dough, (in the warming drawer) covered until it looks like a focaccia.
Score the dough into rectangles with the spatula, drizzle with a little EVOO, and sprinkle with salt to taste.
Bake 15 minutes or until golden. Serve hot, with or without the butter, which melts all over the place and makes this a truly decadent experience...