Focaccia Figs & Prosciutto

Focaccia Figs & Prosciutto
 
alt

This recipe was uploaded
by ritacooksitalia

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 1 tbsp dried active yeast
  • 1 tsp sugar
  • 5 dl lukewarm water
  • 650 g white strong flour
  • 4 tbsp extra virgin olive oil (use two tbsp for the dough)
  • 1 tbsp sea salt
  • ½ tbsp golden syrup (or clear honey)
  • 2 tsp semolina
  • 6 figs, thinly sliced
  • 12 prosciutto crudo (Italian dry cured ham), thin slices
Place the dried active yeast and sugar in a large bowl, add the warm water and whisk until the yeast is dissolved. Set the bowl aside for 15 minutes or until the mixture is frothy.

Add half of the flour (325g), stir until the ingredients are combined and set the mixture aside for 30 minutes or until the mixture bubbles up.

Add the sea salt, oil, syrup and whisk thoroughly. Add the rest of the flour a little at a time until a moist, sticky dough is formed. The dough is more manageable if you let it rest for 10 minutes and allow the moisture to be absorbed.

Flour both your hands and knead the dough. Flour your hands again, if the dough is too sticky and soft to knead but avoid adding more flour to the dough (too much flour makes the dough heavy). Form a soft ball and let it rest for at least 30 minutes in a lightly oiled and floured large bowl.

Line a baking tray (25 x35cm) with non-stick baking paper, brush it with oil and sprinkle with semolina.
Place the dough on the baking tray and flatten it out to fit the tray. Push your fingertips in the dough and make holes at regular intervals. Drizzle oil and sprinkle salt over the top.

Leave to prove until is double in size. Then place it into a preheated oven at 220°C (fan assisted) and bake for 10 minutes or until the pizza is golden and crisp on top (a skewer inserted in the centre will come out clean when the bread is ready).

Remove from the oven and leave to cool.
Divide the pizza into 6 pieces and slice them in half.
Drizzle each half with olive oil and fill it with the figs and prosciutto slices.

Focaccia Figs & Prosciutto

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by ritacooksitalia

 
 
This pizza focaccia style is thick, soft in the middle but crispy, oily and salty on the top. The sweet taste of the figs combined with the salty ham and pizza creates a unique flavour. If you do not eat prosciutto you can also enjoy this pizza filled only with figs.

Method


Place the dried active yeast and sugar in a large bowl, add the warm water and whisk until the yeast is dissolved. Set the bowl aside for 15 minutes or until the mixture is frothy.

Add half of the flour (325g), stir until the ingredients are combined and set the mixture aside for 30 minutes or until the mixture bubbles up.

Add the sea salt, oil, syrup and whisk thoroughly. Add the rest of the flour a little at a time until a moist, sticky dough is formed. The dough is more manageable if you let it rest for 10 minutes and allow the moisture to be absorbed.

Flour both your hands and knead the dough. Flour your hands again, if the dough is too sticky and soft to knead but avoid adding more flour to the dough (too much flour makes the dough heavy). Form a soft ball and let it rest for at least 30 minutes in a lightly oiled and floured large bowl.

Line a baking tray (25 x35cm) with non-stick baking paper, brush it with oil and sprinkle with semolina.
Place the dough on the baking tray and flatten it out to fit the tray. Push your fingertips in the dough and make holes at regular intervals. Drizzle oil and sprinkle salt over the top.

Leave to prove until is double in size. Then place it into a preheated oven at 220°C (fan assisted) and bake for 10 minutes or until the pizza is golden and crisp on top (a skewer inserted in the centre will come out clean when the bread is ready).

Remove from the oven and leave to cool.
Divide the pizza into 6 pieces and slice them in half.
Drizzle each half with olive oil and fill it with the figs and prosciutto slices.
Show/hide comments

comments powered by Disqus