Filled Ham & Cheese Focaccia
Focaccia filled with ham, mozzarella, and Parmesan—perfect as an appetizer or starter.
Ingredients
Focaccia Dough (prepared up to the end of step 4, see page 114)
1 recipe
olive oil
2 tablespoons
kosher or other coarse salt
1 teaspoon
prosciutto (thinly sliced and cut into 1/2-inch (1-cm) squares)
12 ounces (350 grams)
fresh mozzarella (coarsely shredded or cut into thin slices, then into 1/2-inch (1-cm) squares)
12 ounces (350 grams)
grated Parmigiano-Reggiano
3 tablespoons
Freshly ground black pepper
Instructions
1
Step 1
Scrape the dough onto a work surface dusted with a little flour, without folding. Sprinkle a little flour on top of the dough and press it into a rough rectangle at least 10 x 15 inches (25 x 38 cm).
2
Step 2
Distribute the ham and mozzarella evenly over one side of the dough to form a 10 x 7 1/2 inch (25 x 19 cm) rectangle. Sprinkle the Parmesan and pepper over the filling. Lightly brush water on the uncovered dough so it adheres easily to the filling and dough.
3
Step 3
Fold the uncovered dough over the filling without stretching. Sprinkle flour on top of the dough, press with your palms, and seal the dough wrapped around the filling. Slide your hands, palms up, under the dough, lift it into the prepared baking pan, aligning the 10-inch edge of the dough with the short side of the pan.
4
Step 4
Rub a little oil on your hands and press the dough to fill the pan. If the dough springs back, cover the pan with a towel or plastic wrap and let rest for 15 minutes. The dough should then easily press into the pan.
5
Step 5
Cover the pan again and let the dough rise until doubled in size, about 1 hour.
6
Step 6
About 20 minutes before the dough finishes rising, place the rack in the lower third of the oven and preheat to 400°F (200°C).
7
Step 7
Use your fingertips to press dimples into the dough every 1–1.5 inches (4 cm) across the entire surface. Drizzle with oil and sprinkle with salt on top.
8
Step 8
Bake the focaccia until fully puffed and beginning to brown, about 30 minutes. Rotate the pan front to back midway through baking.
9
Step 9
Let the focaccia cool in the pan on the rack for 5 minutes, then use a wide metal spatula to slide it onto the rack to finish cooling.
