Prosciutto, arugula and Parmigiano focaccia: the taste of spring on the table.
This prosciutto, arugula and Parmigiano focaccia is one of those dishes that never goes out of style.
It is fresh, flavorful and incredibly inviting.
Although many associate it with summer, I find that April is the perfect time to rediscover it: the days get longer, the bright green of fresh arugula livens up the table and you crave lighter yet tasty dishes.
This is a recipe I’ve loved for years; however, looking back at the old photos on the blog, I realized it was time to refresh the post: that old image really didn’t do justice to the goodness of this focaccia!
The new photo you see above finally reflects the vividness and deliciousness of this dish.
For a perfect filling in this version I chose a personal order of ingredients to enhance the contrasts, but if you prefer to follow tradition, I suggest laying a bed of fresh arugula on the base, adding juicy cherry tomatoes and finishing with prosciutto and Parmigiano Reggiano shavings.
A small tip: I used whole slices of prosciutto for a more rustic effect, but if you want it easier to eat, you can cut it into thin strips.
The red of the tomatoes, the green of the arugula and the white of the Parmigiano immediately bring cheer to the kitchen.
A focaccia with few elements but of the highest quality makes the difference.
It’s perfect for a quick dinner, an aperitivo with friends or to take in the basket for the first picnic of the season.
Don’t miss the chance to try it: it’s a delicious focaccia that wins you over with the first bite.
Make it yourself and you’ll see how tasty it is! Let me know in the comments if you also love these classic pairings or if you prefer to add a personal touch.
Kcal 671 approx per person
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 1 focaccia
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Prosciutto, Arugula and Parmigiano Focaccia
- 1 1/4 cups Water
- 1 3/4 tsp Fresh baker's yeast
- 4 cups All-purpose flour (Type 0 flour)
- 1 tsp Salt
- 1 1/2 tsp Sunflower oil (or extra virgin olive oil)
- 14 oz Cherry tomatoes
- 3 cups Arugula (rocket)
- 3.5 oz Parmigiano Reggiano (in shavings)
- 3.5 oz Cured prosciutto (prosciutto crudo)
- 2 tbsp Extra virgin olive oil
Tools
- 1 Baking sheet Pizza baking sheet
Preparation of Prosciutto, Arugula and Parmigiano Focaccia
You can make the dough by hand or with a stand mixer; the important thing is to knead it well.
In a large bowl put the water and the yeast and mix, then add a little of the “Type 0” flour and begin to combine… then add the salt, incorporating it into the dough.
Add the remaining flour and finally the oil, working well until you obtain a smooth, well-kneaded ball.
Cover the dough in the bowl and let it rise, covered with plastic wrap or a cloth, for 2 hours.
Meanwhile wash and cut the cherry tomatoes without seasoning and set aside, cut the prosciutto and set aside, set aside the Parmigiano shavings and finally wash and dry the arugula, placing everything in the fridge.
After the time has passed, turn the dough out onto a work surface and shape it into a ball again.
Let it rest at least 1 hour, then stretch the focaccia with your hands, deciding whether to make it thick or thin (but not too thin). Take a baking pan, grease it and transfer the focaccia onto it.
Brush the surface of the focaccia with 2 tablespoons of extra virgin olive oil.
Bake in a preheated oven at 482°F for 8-10 minutes; times vary from oven to oven.
At the end of baking, it should not be too browned, otherwise it will be too dry.
When baked, season the cherry tomatoes with oil and salt and assemble the pizza.
You can follow the usual order starting with the arugula, then tomatoes, prosciutto and Parmigiano, or as I did: prosciutto, cherry tomatoes, arugula and Parmigiano.
As mentioned above, I recommend cutting the prosciutto into thin strips; it will be easier to eat and you won’t have the problem of cutting it when dividing the focaccia at the table.
Once everything is ready, serve and enjoy — buon appetito!
“If you want to make this focaccia truly unforgettable, add a few drops of balsamic glaze or a drizzle of chili oil just before serving.
The contrast between the savory Parmigiano and the sweet-tart note of the vinegar will enhance every single ingredient!”
