Focaccia Stuffed With Prosciutto, Provolone & Sun-Dried Tomato
Pillowy focaccia dough layered with prosciutto cotto, provolone cheese, and sun-dried tomato pesto blended with garlic, parsley, and olive oil. Dimpled, golden-brown bread baked until puffed. Cut into squares for serving.
Ingredients
- extra virgin olive oil, drizzle and coating
- coarse sea salt, topping
- 1 teaspoon dried oregano, topping
- 1 cup sun-dried tomatoes, in olive oilroasted red peppers0.75:1vegetable
adds brightness
- 1 clove garlic
- 2 tablespoons fresh parsley, leaves
- salt, for pesto
- pepper, for pesto
- ⅓ cup olive oil, for pesto
- 5 cups all-purpose unbleached flour
- 2 teaspoons instant active dry yeast
- 2 tablespoons extra virgin olive oil, for dough
- 2 tablespoons extra virgin olive oil, to oil bowl
- 1 teaspoon salt, for dough
- 2 cups warm water, or more
- 12 slices prosciutto cotto, thinother cured ham1:1meat
similar flavor and texture
- 12 slices provolone cheese
Instructions
- 1
Assemble flour, olive oil, salt, yeast, and water.
- 2
Combine flour, oil, and salt in a large bowl and stir.
- 3
Add half the water and stir.
- 4
Continue adding water until dough forms a shaggy ball.
- 5
Knead dough on a lightly floured surface with your heels for about 5 minutes until smooth and pliant.
- 6
Oil a large bowl and place dough inside, rolling to coat all sides.
- 7
Cover bowl with plastic wrap and kitchen towel, place in a warm spot to rise until doubled, about 1 to 1.5 hours.
- 8
Preheat oven to 425 degrees F.
- 9
While dough rises, blend sun-dried tomatoes, garlic, parsley, salt, pepper, and olive oil until smooth.
- 10
Divide dough into two equal halves.
- 11
Oil a 13 by 9 inch baking sheet.
- 12
Roll one dough half on a floured surface to fit the pan bottom, then stretch with fingers to fit.
- 13
Spread sun-dried tomato pesto over the dough.
- 14
Arrange ham slices slightly overlapping over the pesto.
- 15
Arrange provolone slices overlapping over the ham.
- 16
Roll out remaining dough to fit the pan, stretch with fingers, and lay over the stuffing.
- 17
Pinch the two dough halves together to seal.
- 18
Press dimples into the top of the dough with your fingers.
- 19
Drizzle olive oil over the top.
- 20
Sprinkle with salt and oregano.
- 21
Bake until puffed and golden brown, about 25 minutes.
- 22
Cool 10 minutes, then cut into 4-inch squares and serve.
Tips
Place bowl on a sunny windowsill or other warm spot to encourage rising.
Ensure all sides of dough are evenly oiled before covering to prevent sticking.
Good to Know
Cover leftover focaccia and store at room temperature up to 2 days, or wrap and refrigerate up to 4 days.
Prepare sun-dried tomato pesto up to 1 day ahead. Store in an airtight container in the refrigerator.
Cut into 4-inch squares and serve warm or at room temperature.
Common Mistakes
Do not skip the rest period after baking; cooling allows the crumb to set and prevents the filling from leaking out when cut.
Do not overkill the seal between dough layers; gently pinch to avoid trapping air pockets that could burst unevenly.
Substitutions
Dairy-Free Swaps
General Alternatives
similar flavor and texture
adds brightness