📝 About This Recipe
This stunning stuffed focaccia takes the classic dimpled Italian bread and elevates it into a decadent, meal-worthy masterpiece. Featuring a pillowy, olive-oil-enriched dough, the bread is split and layered with silky prosciutto di Parma, melting Taleggio cheese, and a hint of rosemary. The result is a golden, crispy crust that gives way to a gooey, savory center, capturing the rustic spirit of Puglia with a luxurious modern twist.
🥗 Ingredients
For the Dough
- 500 grams Bread Flour (high protein content for better structure)
- 375 ml Warm Water (approximately 105°F)
- 7 grams Instant Yeast (one standard packet)
- 1 teaspoon Honey (to feed the yeast and aid browning)
- 10 grams Fine Sea Salt
- 4 tablespoons Extra Virgin Olive Oil (plus extra for the pan)
The Savory Filling
- 150 grams Prosciutto di Parma (thinly sliced)
- 200 grams Taleggio Cheese (sliced, rind removed if preferred)
- 2 cups Fresh Spinach (sauteed and squeezed very dry)
- 1/2 cup Caramelized Onions (prepared in advance)
Topping & Garnish
- 1 tablespoon Flaky Sea Salt (Maldon style preferred)
- 2 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 8-10 pieces Cherry Tomatoes (halved)
👨🍳 Instructions
-
1
In a large mixing bowl or the bowl of a stand mixer, whisk together the warm water, honey, and instant yeast. Let it sit for 5 minutes until it becomes slightly foamy.
-
2
Add the bread flour, sea salt, and 2 tablespoons of olive oil to the yeast mixture. Mix by hand or with a dough hook on low speed until a shaggy dough forms.
-
3
Increase the mixer speed to medium and knead for 5-7 minutes (or 10 minutes by hand) until the dough is smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
-
4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
5
Generously coat a 9x13 inch metal baking pan with 2 tablespoons of olive oil. Gently transfer the risen dough to the pan.
-
6
Using your fingertips, gently stretch the dough to the edges of the pan. If it snaps back, let it rest for 10 minutes and try again. Cover and let rise for another 30 minutes.
-
7
Preheat your oven to 425°F (220°C). While the oven heats, carefully slice the dough horizontally using a long serrated knife to create a top and bottom layer. (Alternatively, you can divide the dough into two pieces before the second rise).
-
8
Lift the top layer of dough off. Evenly layer the caramelized onions, sautéed spinach, sliced Taleggio, and prosciutto over the bottom layer, leaving a 1-inch border around the edges.
-
9
Place the top layer of dough back over the filling. Press the edges firmly to seal the 'sandwich'.
-
10
Drizzle the top with more olive oil. Use your fingers to press deep dimples into the dough, going through both layers to help them fuse.
-
11
Press the halved cherry tomatoes into some of the dimples and sprinkle the entire surface with chopped rosemary and flaky sea salt.
-
12
Bake for 25-30 minutes until the top is deeply golden brown and the cheese is bubbling at the edges.
-
13
Remove from the oven and let it rest in the pan for 5-10 minutes. This allows the steam to soften the middle while the bottom stays crisp.
-
14
Slide the focaccia onto a cutting board, slice into squares, and serve warm.
💡 Chef's Tips
Always use high-quality extra virgin olive oil; it provides the primary flavor for the crust. Ensure your spinach is squeezed extremely dry to prevent the bread from becoming soggy inside. If you don't like Taleggio, substitute with Fontina or Gruyère for excellent melting properties. Don't skimp on the salt; the contrast between the salty top and the savory filling is essential. For an even better flavor, let the dough rise in the refrigerator overnight for a slow cold ferment.
🍽️ Serving Suggestions
Serve with a side of warm marinara or a high-quality balsamic glaze for dipping. Pairs beautifully with a crisp, chilled Italian white wine like Vermentino or Soave. Accompany with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Great as a centerpiece for a charcuterie board or a Sunday brunch spread. Enjoy leftovers toasted the next day to regain that signature crunch.