Focaccia with Stracciatella and Prosciutto, a simple and quick recipe. Also try the focaccia with ham and taleggio and the soft and fluffy focaccia or the pizzaiola focaccia, a bit different from today’s version, but just as delicious! If you prefer faster focaccias, try the instant focaccia with cherry tomatoes and olives. Today’s focaccia is high hydration, with a light and well-structured dough. To make it, simply use a flour with very high protein content (w330) to obtain a strong and elastic dough. But if you prefer, you can halve the doses with whole wheat or semolina flour for a rustic taste. I filled it with stracciatella and prosciutto, but you can create new combinations, even more elaborate ones, for example: tuna and olives, salmon and avocado, or mushrooms and truffle. I hope these ideas are helpful, and if you try to make them, let me know in the comments.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 cups Manitoba flour (Or aria flour (Caputo))
- 1 1/2 tsp dry yeast (20 g of fresh yeast)
- 1 tsp salt
- 3 1/4 cups water
- 1 1/3 tbsp extra virgin olive oil
- 2 tsp water
- 1 sprig rosemary
- 1 pinch salt
- 3 1/2 oz prosciutto
- 7 oz stracciatella
How to Make Focaccia with Stracciatella and Prosciutto
Place the flour in the mixer bowl, then turn on the mixer and pour in the water. Let the dough rest for 40 minutes.
After the resting time, add the yeast, and after a few seconds, add the salt.
Knead well and let it rest until it doubles. It’s better in the oven with the light on to reduce rising time.
After the resting time, pour the dough onto a well-oiled baking sheet better if lined with parchment paper so you won’t struggle to remove it from the baking sheet.
Let it rise for another hour. Prepare the brine: Put the water in a glass, dissolve the salt, and add the oil. Mix, then pour the brine over the entire focaccia, distributing it evenly over the surface. Then bake at 375°F for about 30 minutes.
Remove from oven, cut into pieces, and fill with prosciutto and stracciatella.
Storage and Tips for Focaccia with Stracciatella and Prosciutto
It can be stored at room temperature for a couple of days. It can be frozen. Add the water a little at a time. Don’t worry if the dough looks very soft.
