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Prosciutto Plum Focaccia
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Ingredients
2 teaspoons
dry active yeast
1 cup
warm water
4 tablespoons
olive oil
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
Instructions
STEP 1
Stir yeast and warm water together in a large bowl and let stand for 15 minutes.
STEP 2
Add 1 tablespoon olive oil, sugar, flour, and salt. Stir until a soft, sticky dough forms.
STEP 3
Drizzle oil on the dough and your hands. Stretch dough into a smooth ball. Cover and refrigerate overnight.
STEP 4
Let the dough rise at room temperature until doubled in size, about 1.5 hours.
STEP 5
Oil a work surface and transfer dough. Press into a rectangle, then fold into thirds.
STEP 6
Oil a sheet pan and transfer dough rectangle. Let proof until spread out and bubbles form, 1.5 to 2 hours.
STEP 7
Wrap plum sections with prosciutto and refrigerate until needed.
STEP 8
Preheat the oven to 475°F (245°C).
STEP 9
Sprinkle dough with rosemary. Push wrapped plum sections into the dough. Drizzle lightly with olive oil and sprinkle with sea salt.
STEP 10
Bake until browned, 17 to 20 minutes. Brush with more olive oil if desired. Cool before cutting.
Nutrition Facts
(per serving)
Calories:
171 calories
Servings:
12 servings
Carbohydrates:
26 g
Fat:
5 g
Fiber:
1 g
Protein:
5 g
Sugar:
1 g
Meal Effort
Preparation:
20 minutes
Cook:
20 minutes
Total:
40 minutes