Genoese Focaccia with figs and prosciutto. Soft and crunchy, golden and fragrant, and rich, it’s ready to be served at the table and enjoyed with pleasure and plenty of taste!

Find out why!

Born in Liguria, I couldn’t help but make the famous Genoese Focaccia with figs and prosciutto. One of the most loved and tasty summer combinations, the mix of sweet and salty that brings joy to every palate.

Perfect to serve as an appetizer or for a delicious summer dinner for those who don’t want to give up on a tasty homemade focaccia.

The real treat was the figs, picked at dawn by my neighbor Marco and brought on a tray wrapped in their leaves, one of those things that truly excites me.

Try the recipe for this focaccia with figs and prosciutto, and I’m sure you’ll like it too. I wish you a sweet day, and we’ll catch up later with another little recipe.

I almost forgot, I used San Daniele prosciutto since I live nearby, obviously fresh-cut for its own sake. Of course, you can use any prosciutto you prefer.

Let’s prepare together an exquisite Genoese focaccia with figs and prosciutto, which must have these essential characteristics: first of all, the flavor and fragrance of olive oil, the same irresistible scent that you can feel coming from the bakeries while walking through the streets of Genoa.

Then the texture, which should be soft and crunchy at the same time, and the presence of dimples on the surface. It must also be covered with brine.

And finally, the perhaps most important characteristic: it should not be too high, but just the right thickness, which is about two centimeters (0.8 inches).

Bringing this delicious leavened bread to the table will be a real pleasure for everyone, young and old alike: both for its taste but also, and especially, for its intense aroma!

It’s no coincidence that the Genoese focaccia has been called a “Slow Food presidium,” the good food of tradition to be enjoyed leisurely and with pleasure.

The focaccia is truly exquisite and can be enjoyed at any time of the day.

Excellent as a mid-morning snack or afternoon treat; perfect for appetizers and buffets, or served for dinner alongside a nice cheese board.

Genoese Focaccia with Figs and Prosciutto

Difficulty: Easy
Cost: Medium
Rest time: 4 Hours
Preparation time: 20 Minutes
Portions: 8 People
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Autumn

366.09 Kcal

calories per serving

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Energy 366.09 (Kcal)
Carbohydrates 60.92 (g) of which sugars 8.89 (g)
Proteins 13.61 (g)
Fat 8.59 (g) of which saturated 1.56 (g)of which unsaturated 1.29 (g)
Fibers 2.59 (g)
Sodium 1,211.37 (mg)

Indicative values for a portion of 200 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

Genoese Focaccia with Figs and Prosciutto

2 1/2 cups all-purpose flour
2 1/2 cups bread flour
1 1/2 tbsps sugar (or honey)
1 3/4 cups water (lukewarm 70°F)
1 tsp dry yeast (or 7g fresh)
2 tbsps extra virgin olive oil (or olive oil)
1 tbsp salt
as needed figs
4 oz prosciutto
as needed coarse salt
as needed extra virgin olive oil

Tools

Baking Sheet
Bowl
Kitchen Scale

Steps

Genoese Focaccia with Figs and Prosciutto

Grab a bowl and a spoon because that’s all you’ll need to prepare this extraordinary focaccia.
The first thing you’ll do is place the two flours, the dry yeast in a bowl, and slowly pour in the water.
Mix.
Add the oil and salt, and if you like, a tablespoon of sugar, which will help with the leavening.
Using a spoon, mix all the ingredients vigorously to create a substantial and soft dough.
Cover the bowl with plastic wrap and let the dough rest for 15 minutes.

After the time has passed, wet your hands with water and make the folds.
(Make some folds to incorporate air. To make these folds, take each end of the dough and fold it towards the center).
Repeat these folds 3/4 times.
(Space them 15 minutes apart) always wetting your hands with water.
The dough will start to become firmer.

Cover well with plastic wrap (I also put a cloth over it) and let it rise.
In a place free from drafts.
Let it rise for about 3/4 hours, times can vary depending on the season and how much yeast you used.
The dough is ready when it has tripled in volume.
Grease a baking sheet.
Then flip the dough directly into the center of the sheet.
The dough is very soft, let it spread on its own until it reaches the edges of the sheet; it will take about 40/50 minutes.
Prepare an emulsion by mixing water with salt and finally adding extra virgin olive oil.
Drizzle it over the surface of your focaccia, gently pressing your fingertips, being careful not to burst the bubbles.
Take the figs, wash them, and cut them into thick halves.
On the surface, add the figs, pressing lightly to ensure they adhere well to the dough.
Bake your focaccia in a preheated static oven at 430°F for 25 minutes, until it is golden and fragrant.
The first 8/10 minutes the baking sheet should touch the bottom to ensure the base cooks well, then transfer it to the middle to complete the cooking.
Let it cool slightly, remove it from the baking sheet, and serve it with slices of prosciutto!
Soft and crunchy, golden and fragrant, and rich, it’s ready to be served at the table and enjoyed with pleasure and plenty of taste!
Enjoy…!