Rosemary, Prosciutto, and Prune Focaccia
Courtesy of California Prunes
This warm, loaded focaccia gets its flavor from feta, roasted garlic, cherry tomatoes, and of course, California Prunes.
How to Make It
1
Mix the flour and salt in a large bowl.
2
Slowly stream the liquids to the dry ingredients and mix until well incorporated.
3
Mix until the dough comes away from the sides of the bowl. You may need to add more flour for proper consistency. Gently knead until smooth.
4
Place the dough in a well-oiled bowl and be sure to cover with more olive oil. Cover the bowl with plastic wrap and store in a warm place to rise for an hour or until the dough has doubled in size.
5
Brush a sheet tray with olive oil.
6
Gently press the dough on the pan stretching as you press it. Using your fingertips, dimple the dough continuing to stretch and cover the pan as much as possible.
7
Spread the feta, half the rosemary, the prosciutto, the California Prunes, and half of the garlic throughout the dough and using your fingers, gently press the ingredients into the dough.
8
Lightly cover the pan and allow to rest for 15 minutes. This should also give it time to rise.
9
Drizzle dough generously with olive oil. Sprinkle with sea salt and cherry tomatoes.
10
Place in the middle of the oven (about 325-350˚) and bake until golden, roughly 10-15 minutes. Top with remaining rosemary and roasted garlic and then continue to bake for 5 minutes.
Ingredients
1 ½ tsp active dry yeast
2 tsp honey
1 cup water (roughly 105˚)
2 ½ cups all-purpose flour, plus more for correct texture
1 tsp kosher salt
¼ cup olive oil
½ cup feta, crumbled
2 slices prosciutto, cut in ribbons
1 sprig rosemary, lightly chopped
1 cup California Prunes, lightly chopped
½ cup cherry tomatoes, halved
¼ cup roasted garlic, lightly chopped
1 tbsp fennel seeds, soaked in ¼ cup water
Directions
1
Mix the flour and salt in a large bowl.
2
Slowly stream the liquids to the dry ingredients and mix until well incorporated.
3
Mix until the dough comes away from the sides of the bowl. You may need to add more flour for proper consistency. Gently knead until smooth.
4
Place the dough in a well-oiled bowl and be sure to cover with more olive oil. Cover the bowl with plastic wrap and store in a warm place to rise for an hour or until the dough has doubled in size.
5
Brush a sheet tray with olive oil.
6
Gently press the dough on the pan stretching as you press it. Using your fingertips, dimple the dough continuing to stretch and cover the pan as much as possible.
7
Spread the feta, half the rosemary, the prosciutto, the California Prunes, and half of the garlic throughout the dough and using your fingers, gently press the ingredients into the dough.
8
Lightly cover the pan and allow to rest for 15 minutes. This should also give it time to rise.
9
Drizzle dough generously with olive oil. Sprinkle with sea salt and cherry tomatoes.
10
Place in the middle of the oven (about 325-350˚) and bake until golden, roughly 10-15 minutes. Top with remaining rosemary and roasted garlic and then continue to bake for 5 minutes.
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