Prosciutto and Tomato Focaccia

    This Focaccia is perfect for a throw together meal when you have an unexpected guest, going on a picnic or just have to use up some ingredients.


    Victoria, Australia
    1 person made this


    • 3 cups plain flour
    • 7 grams active dry yeast
    • 3 tbsp olive oil
    • 1 tsp salt
    • 1 cup warm water
    • 250 grams grape perino and sunburst tomatoes
    • 3 spring onion stalks, sliced
    • 2 cloves of garlic diced
    • 2 tbsp blasamic vinegar
    • 3 slices chargrilled capsicum, slied
    • 4 slices raw prosciutto, sliced
    • 1 cup loosely packed basil leaves
    • 1/2 cup finely grated parmesan


    1. Add all the ingredients accepts the water into a mixing bowl and give it a mix. Add half the water and mix, add the rest of the water and mix until a shaggy dough forms.
    2. Turn the dough out onto a floured surface and knead for 5 minutes until the dough is smooth.
    3. Add oil to a bowl add in your dough, swirl it around and cover with plastic wrap let rise for an hour in a warm spot or until doubled in size.
    4. Lightly oil a baking sheet that has sides, place dough in and punch down to deflate. Using your fingertips press the dough down evenly over the bottom of the pan. Use your fingertips to add dimples to the dough and let rise for another 30 minutes.
    5. Slice the tomatoes in half, mix in a bowl with spring onions, garlic, and balsamic vinegar. Spread over the top of the dough along with capsicum, basil leaves, prosciutto and sprinkle with the parmesan cheese.
    6. Place into a preheated 220°c oven and bake for 20 minutes or until golden.

    See it on my blog


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