Focaccia with figs and prosciutto is an excellent preparation that is truly unique and of refined taste, thanks to the sweet-salty combination of firm, ripe figs and tender prosciutto.
As always, by drawing from tradition, we find the best flavors. In fact, it dates back to ancient Romans to combine pizza (or focaccia) and figs, a recipe enriched in more recent times with the addition of prosciutto.
Making this focaccia is very simple, and you can offer it as an appetizer, as it is sure to impress and be much appreciated.
To enhance the already extraordinary sweetness of figs and the contrast of flavors, a sugary emulsion is used, making it a real treat.
A simple recipe to prepare that you will surely note among your favorites.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 252.74 (Kcal)
- Carbohydrates 40.80 (g) of which sugars 9.48 (g)
- Proteins 6.78 (g)
- Fat 7.38 (g) of which saturated 1.27 (g)of which unsaturated 0.75 (g)
- Fibers 2.03 (g)
- Sodium 445.98 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup semolina flour
- 1 cup all-purpose flour
- 1/2 tsp dry yeast
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
- 3/4 cup water (just lukewarm)
- 3/4 tsp fine salt
- 6 figs
- 1.8 oz prosciutto (sweet and tender)
- 1 tbsp sugar (granulated)
- 2 tbsp extra virgin olive oil
- 1 tbsp water
Tools
- Non-stick pizza pan 10 inches in diameter
Preparation
Add a little water and the oil and start kneading. While kneading, gradually pour all the water into the mixture.
Then add the salt and continue kneading for about 10 minutes.
Preheat the oven to 122 degrees Fahrenheit (50 degrees Celsius).
Then turn off the oven and place the dough to rise covered with a damp towel, placing a small cup of water on the bottom of the oven.
Let rise for about an hour and a half or until the dough has doubled in volume.
Then grease a baking pan with oil.
It is preferable to use a non-stick or aluminum pan, in any case a light metal.
Spread the dough with your hands without creating a border.
In a cup, mix 1 tablespoon of water, 2 of extra virgin olive oil, and 1 of granulated sugar, and drizzle over the surface of the focaccia evenly, creating dimples with your fingers so it retains the emulsion better.
Let rise again for half an hour outside the oven, but protected from drafts.
Meanwhile, preheat the oven to the maximum temperature (250 degrees Celsius or 482 degrees Fahrenheit).
Wash 5/6 figs, pat them dry with a cloth, and cut each into four wedges without removing the skin.
After half an hour, arrange the fig wedges in a radial pattern on the dough surface, pressing lightly so they partly sink in.
Add a few more tablespoons of the emulsion here and there and place the baking pan directly on the oven floor.
Bake at 250 degrees Celsius (482 degrees Fahrenheit) for about 15 minutes or until the base is golden.
Then move the focaccia to the middle rack of the oven, lowering the temperature to 210 degrees Celsius (410 degrees Fahrenheit) and bake for another 10 minutes or until the top is golden.
Remove from the oven and transfer to a rack to cool slightly.
Add strips of prosciutto and enjoy immediately.
The focaccia with figs and prosciutto is now ready to be enjoyed.
Storage
Refrigerate, well sealed, for 1-2 days. In this case, add the prosciutto only after reheating.
Refrigerate, well sealed, for 1-2 days. In this case, add the prosciutto only after reheating.
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