Cherry-Prosciutto Focaccia isn’t your standard focaccia, nor is it your usual pizza. Focaccia is soft and thick, and my focaccia is served without sauce or cheese. You’ll love it!
I’m starting the week off right with a delightful Cherry-Prosciutto Focaccia. You could eat it for breakfast or hold off for lunch or dinner if you can. Either way, it’s best enjoyed warm and fresh!
Don’t let the length of the instructions for this recipe scare you! It’s really easy to make: easiest if you’re using a stand mixer with a dough hook, but still doable without one. I added instructions for both options.
Focaccia is best served with just a few ingredients, like my recipe for Focaccia with Tomato, Green Onion, and Garlic. Otherwise, you’re just making pizza! You’ll love the soft, thick bread-like consistency of focaccia.
Enjoy this dish as a meal or as a side, but it’s always best when you serve it the day you make it, preferably warm. I had a hard time stopping with two pieces of this focaccia.
My husband often makes us a meal of bruschetta, and of my favorite varieties is the one with mascarpone, cherry preserves, and prosciutto. I thought I’d try a few of those ingredients for this recipe.
This is a delight! The sweet cherry preserves pair perfectly with the slightly salty prosciutto. Some of that prosciutto crisps up as it bakes and provides a lovely little crunch.
I’m a rosemary fan, and rosemary is traditionally used on focaccia. I sprinkled fresh rosemary over the top and it adds the perfect touch.
Are you a bread lover, pizza lover, or focaccia lover? Then you must try this recipe for Cherry-Prosciutto Focaccia. It’s a real treat that’s easy to make!
Patricia Conte/Grab a Plate
Yields 20 pieces
I’ve made this both using a stand mixer fitted with a dough hook and kneading it by hand. You'll find instructions here for both options. Both are easy!
5 based on 1 review(s)
- 2 teaspoons of quick-rising yeast
- 1 cup of warm water
- 2 tablespoons sugar
- 4 cups flour (if you want thinner focaccia, use about 3 cups of flour)
- 1 tablespoon coarse salt
- 1/4 cup olive oil, plus 1 tablespoon, reserved
- 1-2 tablespoons cornmeal for dusting
- 5-6 tablespoons cherry preserves
- 5 slices prosciutto, torn into pieces
- Fresh rosemary springs for garnish
- Combine the yeast with warm water (this is referred to as proofing the yeast) in a small bowl along with the sugar. Gently stir the mixture to dissolve everything.
- Allow the yeast mixture to stand for about 3 minutes until it gets a bit foamy.
- Add the flour to the mixer bowl (or regular large bowl if mixing by hand) and make a slight well in the center of it.
- In a small bowl, dissolve the salt in a few tablespoons of warm water, and add it to the flour along with the yeast mixture. Next add the olive oil to the mixture.
- Mix on low speed for about 10 minutes, stopping occasionally to scrape down the sides of the bowl. If the dough seems dry, add a tablespoon or two of water, a little at a time.
- If you’re not using a stand mixer, mix everything together to form the dough. Punch down and knead the dough, turning it as you go, for at least 10 minutes or until the dough is smooth, soft and pliable. Add a bit of flour, or water, to the dough as needed.
- Form the dough into a round ball.
- Add some olive oil to your hands and smooth it over the dough ball to coat it and leave it in the bowl. Cover the bowl with a thick towel and place it in a warm spot to let the dough rise to double its size (about 45 minutes to an hour).
- Coat a baking pan with olive oil and sprinkle a few tablespoons of cornmeal over the entire pan. Set aside.
- Once the dough has risen, place it on a floured surface and punch it down 3-4 times. Allow it to stand for a few minutes while you get your toppings ready.
- Roll and stretch the dough out into an oblong shape that is about 3/4-inch thick. Transfer the dough to the baking pan, cover it with plastic wrap and let it stand for about 15-20 minutes.
- Preheat your oven to 400 degrees F. After the dough has rested and you’re ready to bake it, poke small wells all around the surface of the dough using your finger. Drizzle the reserved olive oil over the top of the dough.
- Spoon about 1/2 the cherry preserves evenly over the top of the dough, and reserve the rest.
- Add about half the prosciutto, scattered over the top.
- Bake on the bottom rack for 20 minutes, checking it as it gets close to the end of the baking time. You may need to bake for 5-7 more minutes, until the top is lightly golden.
- With about 5 minutes left of the baking time, dollop the remaining cherry preserves over the top of the bread, and add the remaining prosciutto.
- Remove from the oven to cool and garnish with the rosemary.
- Slice and serve warm.