Fresh Mozzarella and Prosciutto Filled Focaccia

There are always some plans for weekends, and cooking is seldom the first priority unless we are having people over. So, having pizza or filled focaccia on our weekend menu is a good choice since most of work – making the dough – is done in advance. All I need to do the following day is to fix a quick salad while this thing is baking.

This focaccia is doubled-baked. First, it’s baked in a pan, then split horizontally, generously brushed with extra-virgin olive oil, filled, and baked again until the cheese is melted. If you are a happy owner of a panini grill, I definitely recommend to use it here. Unfortunately, I had to follow a more conventional way of cooking.

Serves about 4

For the dough:

  • ¾ cup warm water
  • 1 tsp active dry yeast
  • ½ tsp sugar
  • 1 tbsp extra-virgin olive oil
  • 225g all-purpose flour
  • 1 tsp salt + some coarse salt for sprinkling over top before baking

For the filling:

  • About ¼ cup extra-virgin olive oil, divided
  • 6 oz fresh mozzarella, thinly sliced
  • 3 oz good quality prosciutto, thinly sliced

Make the dough:

The dough can be prepared in advance and kept refrigerated for a couple of days.

In the mixer bowl, combine the warm water, yeast, and sugar. Cover the bowl; place it into a warm place for 10 minutes, until the yeast mixture is foamy. Stir in the olive oil. Whisk together the flour and salt and then gradually add to the yeast mixture, stirring with a wooden spoon until combined. Attach the bowl to a stand mixer fitted with the dough hook and knead at medium speed for 4 minutes. The dough should clear the sides of the bowl, be soft and slightly sticky. Transfer the dough into a large, lightly oiled bowl, cover with plastic wrap and place into a warm place to rise, for about 1 ½ hours or until doubled. After this, you can punch the dough down and keep it covered in the refrigerator for 2 days. Bring to room temperature before forming.

Bake the focaccia, fill it, and bake again:

Oil 9 or 10-inch round springform pan. Transfer the dough into the pan and stretch it with your hands until it covers the bottom of the pan completely. If the dough resists, cover the pan with plastic wrap or dish towel and let the gluten to relax. Then, continue stretching. Cover the pan with oiled plastic wrap and place in a warm place to rise until the dough is almost doubled, for about 1hr.

Meanwhile, place a baking stone (if you have it) on the middle rack and preheat the oven to 450F.

Dimple the top of the focaccia with your fingers, brush or drizzle with a bit of olive oil and sprinkle with the coarse salt (don’t overdo the salt since the prosciutto is very salty itself). Bake until golden brown, about 20-25 minutes. Unmold the focaccia and cool on a rack before slicing and filling. Reduce the oven temperature to 375F.

Slice the focaccia in half horizontally, brush both halves (insides) with the oil, fill with the mozzarella and prosciutto. Bake again until the cheese is melting, about 15 minutes. Serve at once.
It might be easier to cut the “lid” into wedges first, and then replace them again over the filling, place the focaccia onto a serving platter and serve. This way the filling won’t ooze out as you slice and it will look more presentable.

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19 Responses to “Fresh Mozzarella and Prosciutto Filled Focaccia”

  1. Um, yes, I would like this, please! haha This looks absolutely fabulous. Bookmarked!

  2. Perfecto e excellente como sempre menina….deliciousa e bonitas fotos…
    bejinhas e bom fim de semana.

  3. OMG, it looks so good! A scrumptious focaccia!

    Cheers,

    Rosa

  4. Bliss is in your foccacia !

  5. Hi Vera, this looks similar to our ‘lepinje’ and it would be great with ‘cevapcici’!

  6. Bread and cheese for dinner, very popular at our house.
    Mimi

  7. Mmmm, convenient AND satisfying, a perfect meal for a busy day!

  8. hey tell me something…and be frank with this one…
    who is taking the food shots for u?? :)
    stunning shots ya. so perfect, just like your goodies…

  9. Yes please Vera, yes pleaaaaaaaase! How perfectly delicious does this look!! Saw the post title & for a second thought you had made fresh mozzarella too. YUM!!

  10. Deeba, I thought the same thing: homemade fresh mozzarella :o)
    Although I don’t eat pork, I can imagine many things to complement the fresh mozzarella and the crusty foccacia. What comes to mind right this second: roasted red peppers and some fresh basil. Yum!

  11. Oh, I am definitely making this. YUM!

  12. Ohh the focaccia looks to die for. Quick and easy

  13. Thank you all very much for your kind words!

    Veena, I take the photos myself. Thank you very much :)

    Deeba, Hanaa, I’m sorry to disappoint you :) I hope one day I’ll tackle fresh mozzarella as well.
    Hanaa, your version with roasted peppers and basil would be super-delicious!

  14. This focaccia looks awesome and I am printing the recipe off RIGHT NOW to add to my breads to make. I love focaccia and prosciutto. The cheese adds even more to this! Thanks, Roz

  15. Ciao che bella ricetina…la focaccia buonissima!!! Valery

  16. I made this focaccia this weekend for Husband’s birthday party. I filled it with marinara sauce, pepperoni, and mozzarella. It was really delicious, and the bread baked up very well. I added oregano and basil to the dough for an extra herby flavor. Thanks for sharing!

  17. I love this focaccia:):)thank you for perfect recipe:)

  18. i made this tonight it was sooooo good! (even though i didnt use my baking stone) just before serving i put a fresh thin slice of tomato in each wedge. very simple way to add a little extra flavor and balance out the saltiness of the prosciutto

  19. I am challenging your focaccia to a dual!

    Check out mine: http://jennysfood.blogspot.com/2010/05/ricetta-facile-di-focaccia.html

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