Prosciutto Plum Focaccia Recipe

Name: Prosciutto Plum Focaccia
Prep time: 20 min
Cook time: 20 min
Total time: 700 min
Yield: 12
Ingredients: 2 teaspoons (1 packet) dry active yeast; 1 cup warm water, at 105 degrees F (40 degrees C); 4 tablespoons olive oil, divided, plus more as needed; 1 teaspoon granulated sugar; 3 cups all-purpose flour; 1 1/2 teaspoons kosher salt; 12 slices fresh plum; 4 slices prosciutto, cut in thirds; 2 teaspoons chopped rosemary, optional; 1 teaspoon coarse sea salt, or to taste

Cook Time: 20 minutes

This homemade focaccia is a perfect blend of flavors with sweet plum, savory prosciutto, and aromatic rosemary, all baked in a crispy, golden crust.

Ingredients (12 servings)

1 packet active dry yeast
1 cup warm water (around 105F or 40C)
4 tablespoons olive oil, divided, plus more as needed
1 teaspoon white sugar
3 cups all-purpose flour
1 teaspoons kosher salt
12 slices fresh plum
4 slices prosciutto, each cut into thirds
2 teaspoons chopped rosemary (optional)
1 teaspoon coarse sea salt, or to taste

Directions

In a large bowl, combine the yeast and warm water. Stir and let it sit for 15 minutes until frothy.
Add 1 tablespoon of olive oil, sugar, flour, and salt to the bowl. Mix with a wooden spoon until a very soft, sticky dough forms.
As you stir, scrape down the sides of the bowl to incorporate any dough stuck to them.
Drizzle 1 tablespoon of olive oil over the dough, and rub some on your hands. Gently stretch and fold the dough by picking it up and tucking the sides underneath, rotating it to form a smooth ball with some surface tension.
Place the dough ball smooth side up in the bowl, cover it with plastic wrap, and refrigerate overnight.
The following morning, remove the dough from the fridge and allow it to rise at room temperature for about 1 hours until doubled in size.
Generously oil a work surface with 1 tablespoon of olive oil, then transfer the dough onto it. Press the dough into a large rectangle.
Fold the dough into thirds in one direction, then repeat the fold in the opposite direction, forming a smaller 6x9-inch rectangle.
Oil a sheet pan with 2 tablespoons of olive oil, and transfer the dough rectangle to the pan. Press the dough out to about -inch thick.
Cover the dough and let it proof at room temperature for 1 to 2 hours, allowing it to spread out, rise slightly, and develop bubbles on the surface.
Meanwhile, wrap each plum slice with a piece of prosciutto and refrigerate until needed.
Preheat the oven to 475F (245C).
Sprinkle the dough with chopped rosemary and gently press the wrapped plum slices into the dough in a 3x4 pattern.
Drizzle a little olive oil over the top and sprinkle with coarse sea salt.
Bake the focaccia in the preheated oven for 17 to 20 minutes or until golden brown.
Once out of the oven, brush the focaccia with additional olive oil, if desired, then transfer it to a cooling rack.
Allow the focaccia to cool completely before cutting into squares and serving.

Nutrition Facts (per serving)

Amount	% Daily Value*
Calories	171
Total Fat	5g
Saturated Fat	1g
Cholesterol	3mg
Sodium	463mg
Total Carbohydrate	26g
Dietary Fiber	1g
Total Sugars	1g
Protein	5g
Vitamin C	1mg
Calcium	9mg
Iron	2mg
Potassium	81mg

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Origins of Prosciutto Plum Focaccia

Prosciutto Plum Focaccia is a modern twist on traditional Italian focaccia, which has been a staple in Italian cuisine for centuries. Focaccia itself originated in ancient Rome as a flatbread baked with olive oil and simple seasonings. The combination of sweet plums with salty prosciutto reflects a long-standing Italian culinary tradition of pairing contrasting flavors to create harmony in a dish. Chef Johns version elevates this rustic bread into a sophisticated appetizer or light meal.

Regional Variations

While focaccia is widespread throughout Italy, each region has its own interpretation. In Liguria, the birthplace of classic focaccia, the bread is typically light, airy, and generously drizzled with olive oil. Adding prosciutto and plums is less traditional and more commonly seen in northern Italian regions, where cured meats and stone fruits are staples. Some variations include fresh herbs like rosemary or thyme, while others may substitute plums with figs or apricots, reflecting local harvests.

Differences from Similar Dishes

Unlike sweet fruit tarts or savory flatbreads, Prosciutto Plum Focaccia balances both sweet and salty elements within a soft, chewy bread base. Unlike a pizza, which emphasizes tomato sauce and cheese, this focaccia highlights the natural flavors of the plums and the savory depth of prosciutto. It is lighter and more delicate than a stuffed bread or calzone, and its rustic presentation sets it apart from highly structured pastries.

Typical Serving Occasions

This focaccia is often served as an appetizer at Italian dinners, during brunches, or as part of a gourmet cheese and charcuterie board. Its elegant flavor pairing makes it a favorite at holiday gatherings, wine tastings, and outdoor picnics. It can also be enjoyed warm as a side to soups and salads, offering a versatile option for both casual and formal meals.

Interesting Facts

One fascinating aspect of Prosciutto Plum Focaccia is how it reflects the Italian philosophy of "contrasto," the art of balancing opposing flavors. The sweetness of ripe plums enhances the savory notes of prosciutto, while the chewy, olive oil-rich bread provides the perfect neutral base. Additionally, focaccia is traditionally baked in communal ovens in Italy, where neighbors would share their loaves, making it not just a food but a social experience. This particular recipe, with plums and prosciutto, showcases a modern reinterpretation of this communal, celebratory dish.

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FAQ about Prosciutto Plum Focaccia Recipe

Yes, leftover focaccia can be stored in an airtight container at room temperature for 2-3 days. For longer storage, you can refrigerate it for up to 1 week. To reheat, simply warm it in the oven for 5-10 minutes to restore its crispiness.

Yes, focaccia can be frozen. Once cooled, wrap the focaccia tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. To reheat, place it directly in a preheated oven until warmed through, about 10-15 minutes.

Yes, you can experiment with other fruits such as figs, apples, or pears. Keep in mind that different fruits may alter the overall flavor profile and moisture content of the focaccia.

Yes, you can prepare the dough the night before. Simply refrigerate the dough overnight after kneading and shaping it into a ball. The cold fermentation will help develop more flavor. The next day, allow it to rise at room temperature before continuing with the recipe.

If you don’t have fresh rosemary, you can substitute with dried rosemary or other herbs like thyme or oregano. You can also skip the herbs entirely for a simpler flavor, or use other seasonings according to your preference.

Yes, you can substitute prosciutto with other types of thinly sliced cured meats, such as serrano ham, speck, or even pancetta. The flavor might change, but the result will still be delicious.

The focaccia is done when the top is golden brown and the edges are crisp. You can also check by inserting a toothpick into the dough – it should come out clean. The bread should also have a hollow sound when tapped on the bottom.

Yes, you can add cheese to the focaccia. Try adding a sprinkle of mozzarella, goat cheese, or Parmesan before baking for a cheesy variation.

This focaccia pairs well with a variety of dishes, such as salads, soups, and pasta. It also makes a great appetizer or side dish for roasted meats or grilled vegetables.

This recipe is not strictly vegetarian due to the prosciutto. However, you can make it vegetarian by omitting the prosciutto or substituting it with a plant-based alternative.

Comments

Donna Edwards

02/22/2025 10:26:19 AM

Review rewritten: This product is incredibly convenient and the taste is pleasantly unexpected. It reminds me of a combination of jam and cured ham typically found on a cheese platter. Absolutely delicious.