The Ham and Mozzarella Focaccia is a tasty and flavorful preparation, easy to make and will be great both freshly baked, hot, steaming, and gooey but also delicious at room temperature.
With a few simple moves, we will get a delicious stuffed focaccia ideal for a dinner with friends or for our children’s snack, or served in pieces, perfect for an appetizer or a tasty aperitif or finger food.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 cups all-purpose flour
- 0.5 oz fresh yeast
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 3/4 cup water (warm)
- 5 oz ham
- 10 oz pizza mozzarella
- to taste salt
- to taste rosemary
- to taste coarse salt
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Rolling Pin
- 1 Baking Tray
- 1 Oven
Steps to prepare the Ham and Mozzarella Focaccia
Dissolve the yeast in a glass of warm water, taken from the total.
In the bowl of the stand mixer, on which you have placed the dough hook, pour the flour, dissolved yeast, oil, and the remaining water.
Start the machine and mix to combine the ingredients, then add the teaspoon of salt and continue kneading for another 10-15 minutes until you get a smooth and elastic dough.
Place the dough in an oiled bowl, cover with plastic wrap, and let rise for at least two hours or until the dough has doubled.
After the rising time, roll out 2/3 of the dough with the rolling pin into a rectangle (photo 1) and place the sheet on the baking tray lined with parchment paper.
Spread the sliced ham and mozzarella (photo 2).
Roll out the remaining dough into a thin sheet and, using the rolling pin to lift it, place it over the filled sheet (photo 3), press all around the edge with your fingers and join the two sheets by pinching them together (photo 4).
Brush the surface with extra virgin olive oil, lightly salt, sprinkle with chopped fresh rosemary, and a few grains of coarse salt (photo 5).
Prick the surface lightly and let it rise for another half hour.
Bake in a preheated static oven at 360°-390°F (180°-200°C) for about 30 minutes or until the surface is well browned (photo 6).
Remove the Ham and Mozzarella Focaccia from the oven and enjoy all its delicious and gooey fragrance.
Storage and Variations
The Ham and Mozzarella Focaccia will also be excellent enjoyed cold, at room temperature.
The focaccia keeps at room temperature and should be consumed within two days.
You can also put it in the toaster for a few minutes to regain its crispness.
Instead of mozzarella, you can use any cheese you prefer, as long as it’s gooey.
You can substitute ham with mortadella, salami, ciauscolo, sausage, and you can also add vegetables.
