The peach and prosciutto focaccia with cottage cheese and arugula is a special summer bread. The sweetness of peaches combines with the savory taste of prosciutto, and the cottage cheese adds freshness: an incredible mix of flavors! If you add Tear of Onion from Gusto Toscano, then the peach and prosciutto focaccia becomes gourmet! Perfect for an aperitif!
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3 1/2 cups all-purpose flour
- 1/3 cup semolina
- 1 1/3 cups water
- 1 tsp dry yeast
- 2 1/2 tsp salt
- 1 tbsp extra virgin olive oil
- 2 peaches
- 8 slices prosciutto
- 1/3 cup cottage cheese
- to taste arugula
- to taste extra virgin olive oil
- 1 tbsp Tears of Onion Gusto Toscano
Tools
- 1 Cutting Board
- 1 Knife
- 1 Baking Pan for 12-inch pizza
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Cover reusable fabric
Steps
Pour the water into the mixer bowl, add the salt and then the flours, add the yeast, and start kneading using the hook. Finally, incorporate the oil by pouring it in a stream. Work the dough until it’s smooth and homogeneous. Form a dough ball, transfer it to a bowl, cover it, and let it rest for two hours. After the resting time, roll out the dough in a round baking pan, cover it with a cloth, and let it rise for one hour. Peel the peaches and slice them. Brush the focaccia with a little oil. Arrange the peaches on the focaccia and bake in a preheated convection oven at 430 °F for ten minutes. Once out of the oven, let it cool slightly, and top with sliced prosciutto, cottage cheese, and some arugula leaves.
