Quick Focaccia with Prosciutto, Stracchino, and Arugula, perfect as a dinner saver, easy and tasty.
It’s the perfect recipe when we’re short of dinner ideas, but we have a hungry crew to feed or simply when we crave something delightful.
Basically, it’s a sheet of leavened dough, rolled out very thin with a rolling pin, which is filled with cheese before going into the oven, then served with slices of prosciutto and fresh arugula.
It’s perfect for a quick dinner or a snack, but you can also prepare it for an aperitif or a buffet and then fill it as you like: cold cuts, cheese, even grilled or pickled vegetables.
With this dose, you get 2 thin focaccias. If you want, you can fill them differently to cater to everyone’s tastes.
Let’s see together how to make the recipe for Quick Focaccia with Prosciutto, Stracchino, and Arugula. Prepare the ingredients, let’s begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
More delicious leavened recipes to try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/4 cups flour
- 7 oz water (at room temperature)
- 3 tbsps extra virgin olive oil
- 1 tsp dry yeast
- 1 tsp salt
- 9 oz stracchino
- 2 mozzarellas
Tools
- 1 Stand mixer
- 1 Pastry board
- 2 Baking trays
Steps
First, prepare the dough. Put the water, oil, and yeast in the stand mixer. Add the flour and start kneading. When the flour is fully absorbed, add the salt. Knead for about 5 minutes, then divide the dough into 2 and make 4-5 folds until the dough shows resistance.
Form 2 balls and let them rise for about 2 hours in the oven, with the light on, until doubled in volume. It might take up to 3 hours.
Once doubled in volume, roll out the dough in two trays. It should be thin. Meanwhile, preheat the oven to 428°F. Cover the surface with stracchino and mozzarella pieces, a drizzle of oil, and bake for about 15 minutes.
After baking, remove from the oven and serve with slices of prosciutto and fresh arugula.
Here is the Quick Focaccia with Prosciutto, Stracchino, and Arugula ready. Bon appétit!
See you in the next recipe.
Great dinner saver
Advice
– Flour: if you see that the dough is too soft, add more flour (a little at a time); otherwise, if too dry, add water a little at a time. In theory, the suggested doses in the recipe should be correct: I didn’t have to make any changes.
Storage
Given the presence of cheese and prosciutto, it’s best to store the Quick Focaccia with Prosciutto, Stracchino, and Arugula in the fridge for 1-2 days, sealed in an airtight container.
In any case, the quality of the focaccia might slightly decrease after a few days. It is always best consumed as fresh as possible.
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