Pecorino & Prosciutto Focaccia
A buttery loaf full of little air pockets and lots of salty cheese and prosciutto.
Ingredients
- 1 3/4 water, warm (between 100-110 degrees)
- 1 packet of active dry yeast
- 1 tablespoon granulated sugar
- 5 1/2 cups all purpose flour
- 1 tablespoon salt
- 1 cup extra virgin olive oil
- 1 teaspoon flaky sea salt
- 1/8 cup parsley, finely chopped (dried or fresh)
- 1 cup pecorino romano, finely shredded
- 4 slices of prosciutto
Instructions
- Combine 1 3/4 cups of warm water, 1 tablespoon of sugar and 1 packet of active dry yeast and allow it to rest in a warm place for 15 minutes
- Add 5 cups of flour, 1 tablespoon of salt, 1/2 cup of olive oil and the bloomed yeast mixture into the bowl of a stand mixer
- Mix on low with a dough hook attachment until the ingredients are fully incorporated
- Increase the speed to medium and knead for 5-6 minutes
- Add 1 tablespoon of flour at a time if the dough is really sticky
- Transfer the dough onto a floured work surface and knead by hand a few times
- Oil a large bowl and transfer the dough into the bowl
- Cover the bowl tightly with plastic wrap and a kitchen towel and allow the dough to rest in a warm place for 1 hour or until the dough has doubled in size
- Add 1/2 cup of olive oil into a 9"x13"cake pan and transfer the dough into the pan
- Begin stretching the dough out toward the corners of the pan with the tips of your fingers
- Flip the dough over, so that all of the dough is coated with olive oil
- Continue to press the dough out until it has fully filled the pan
- Using the tips of your fingers, press holes throughout the dough
- Cover with a kitchen towel and allow the dough to rise for 60 minutes
- Preheat the oven to 425 degrees
- Sprinkle dried parsley flakes, 1 cup of pecorino romano and a pinch of sea salt over the surface of the dough
- Cut the prosciutto into ribbons and twist each ribbon a bit. Place the prosciutto all over the surface over the dough
- Bake at 425 degrees for 25-28 minutes
- Once the focaccia is golden brown, transfer it onto a heat proof surface and allow it to rest for 5 minutes in the pan
- Transfer the focaccia out onto a cooling rack and allow it to cool fully before slicing