Focaccia Bread with California Prunes & Prosciutto
Makes: 12Prep Time: 1 hour 30 minutesCook Time: 30 minutes
- 40g proscuitto
- 2 1/4 teaspoon dried yeast
- 1 cup warm water
- 1 tsp honey
- 2 1/2 cups wholewheat flour
- 2 tsp salt
- 5 tbsp extra virgin olive oil
- 1/2 cup California Prunes
- 2 tbsp rosemary leaves
- Preheat the oven to 190°C. Line a baking sheet with parchment paper.
- Place the prosciutto slices in a single layer on the prepared baking sheet. Bake until the prosciutto is starting to brown and becoming crispy, about 10 minutes.
- Let cool slightly, then break into small pieces. Set aside.
- In a medium bowl, stir together yeast, warm water and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.
- Stir in flour, 3 tablespoons olive oil and 1 teaspoon salt. Turn the dough onto a well-floured surface and knead until the dough is smooth, 5 to 10 minutes.
- Add the crumbled prosciutto, California Prunes and 1 tablespoon rosemary. Knead to incorporate.
- Place dough in a bowl coated with cooking spray, cover with a clean kitchen towel and let rest in a warm place until dough doubles in size, about 1 hour.
- Preheat the oven to 230°C.
- Remove dough from the bowl and press it into a lightly oiled 22cmx33 cm baking sheet until it touches the edges. Using your finger, poke holes all over the dough.
- Let rest until the dough becomes puffy, about 20 minutes.
- Top the dough with the remaining 1 teaspoon salt and 1 tablespoon rosemary. Drizzle with 2 tablespoons olive oil.
- Bake until the focaccia is golden brown, 12 to 15 minutes. Allow to cool on the baking sheet, then cut into 12 pieces. Serve.