📝 About This Recipe
This isn't just bread; it's a golden, salt-flecked journey to the heart of Italy. This stuffed focaccia features a pillowy, olive-oil-enriched crumb that encases a molten layer of creamy mozzarella, savory prosciutto, and vibrant basil pesto. Baked until the exterior achieves a shattering crunch while the center remains delightfully gooey, it’s the ultimate centerpiece for any gathering or a decadent afternoon snack.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (high protein content for best texture)
- 375 ml Warm Water (around 105°F to 110°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 (divided use)
The Stuffing
- 250 grams Fresh Mozzarella (sliced thin and patted dry)
- 100 grams Prosciutto di Parma (thinly sliced)
- 1/2 cup Basil Pesto (homemade or high-quality store-bought)
- 1/4 cup Sun-dried Tomatoes (oil-packed, chopped)
Toppings & Finishing
- 1 tablespoon Flaky Sea Salt (Maldon style preferred)
- 2 sprigs Fresh Rosemary (leaves stripped)
- 2 cloves Garlic (very thinly sliced)
👨🍳 Instructions
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1
In a large bowl, whisk together the warm water, honey, and instant yeast. Let it sit for 5 minutes until it becomes slightly foamy.
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2
Add the bread flour, fine sea salt, and 2 tablespoons of olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
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3
Perform 'stretch and folds' by grabbing the edge of the dough, pulling it up, and folding it over itself. Rotate the bowl and repeat 4 times. Cover and rest for 30 minutes.
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4
Repeat the stretch and fold process three more times every 30 minutes. This builds structure without heavy kneading, resulting in a light, airy crumb.
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5
Generously grease a 9x13 inch baking pan with 1 tablespoon of olive oil. Transfer the dough to the pan and gently stretch it toward the corners. Don't force it; if it shrinks back, let it rest for 10 minutes and try again.
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6
Once the dough covers the pan, use a bench scraper or knife to carefully split the dough horizontally into two equal pieces, or simply press deep indentations to create a 'bottom' layer.
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7
Spread the basil pesto over the bottom layer of dough, leaving a 1-inch border. Layer the prosciutto, mozzarella slices, and sun-dried tomatoes evenly on top.
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8
Place the second half of the dough over the fillings, pinching the edges firmly to seal the 'sandwich'. Cover with a damp cloth and let rise in a warm spot for 45 minutes until doubled and jiggly.
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9
Preheat your oven to 425°F (220°C). Ensure the rack is in the center position.
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10
Drizzle the remaining olive oil over the top. Using your fingertips, press deep dimples into the dough, ensuring you push through both layers to lock them together.
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11
Scatter the sliced garlic, fresh rosemary, and flaky sea salt over the surface.
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12
Bake for 25-30 minutes, or until the top is a deep golden brown and the edges look crispy.
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13
Remove from the oven and let it rest in the pan for 5-10 minutes. This allows the cheese to set slightly so it doesn't all run out when sliced.
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14
Slide the focaccia onto a wire rack to prevent the bottom from getting soggy. Slice into squares and serve warm.
💡 Chef's Tips
Always pat your fresh mozzarella dry with paper towels to prevent a soggy interior. If the dough is too springy and won't stretch, walk away for 10 minutes to let the gluten relax. Use a high-quality extra virgin olive oil; since it's a primary flavor, the quality really shines through. For a spicy kick, add a pinch of red pepper flakes or chopped Calabrian chilis to the stuffing. Don't be afraid of the oil; it's what gives focaccia its signature 'fried' bottom and golden crust.
🍽️ Serving Suggestions
Serve alongside a crisp glass of Vermentino or a light Italian Pilsner. Pair with a simple arugula salad dressed with lemon and shaved Parmesan to cut through the richness. Offer a small bowl of balsamic glaze for dipping the crusts. Works beautifully as a side to a hearty Minestrone soup. Serve as part of an antipasto platter with olives and marinated artichokes.