Rosemary Focaccia with Prosciutto

By JDARK

Ingredients

• Dough:
• 1-1/2 cups warm water
• 1 tbsp. sugar
• 2 packets active dry yeast
• 4-5 cups flour
• 2 tbsp. extra virgin olive oil
• Focaccia:
• Extra virgin olive oil
• 1 bunch fresh rosemary sprigs
• Kosher salt
• Freshly cracked black pepper
• Slide prosciutto
• 1 bunch arugula
• Lemon juice

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Dough:
Put 1-1/2 cups warm water in a measuring cup. Add 1 tbsp. sugar and 2 packets active dry yeast. Stir with a spoon gently until the sugar has dissolved. Set aside 3-5 minutes to allow the yeast to activate.

Step 2

Pour the liquid into the bowl of a stand mixer with a dough hook. Add 4-5 cups of flour to the bowl. Mon on low 1-2 minutes. Add 1 tbsp. olive oil and mix on low-medium to allow to incorporate into the dough.

Step 3

Drizzle olive oil into a mixing bowl, then roll the bowl around to coat the inside. Take the dough out of the stand mixer and transfer to the mixing bowl. Gently kneed a little and then top with a damp tea towel and allow to proof in the fridge for 6 to 8 hours. Take out the following day and allow to rise at room temp for 2 to 3 hours. Divide into 4 balls and form into 4 discs. Allow to rise for another hour.

Step 4

Focaccia:
Drizzle olive oil onto a non-stick pan. Spread into an even layer with her hands. Take 1 disc of dough and stack with a second disc. Spread a little but do not stretch. The dough needs to be spread gently.

Step 5

After a few minutes, lift, gently pull, flap the dough, and stretch toward all edges of the pan. It will not reach the edges just yet. Let is rest for a few minutes again. Stretch to the edges. If it doesn't want to give more, it needs time to rest.

Step 6

Once it can reach the edges, carefully and quickly flip the dough so the oiled side is up. Stretch it again to the edges of the pan. The dough should go up the sides of the pan.

Step 7

Pick your rosemary leaves and spread over the dough. Drizzle generously with olive oil. Sprinkle entire dough with salt and pepper. Drizzle again with olive oil. Poke divots with your fingers into the dough.

Step 8

Bake at 500 degrees F on convection for 15-20 minutes or until edges are golden brown. Pull from the oven and give it a generous drizzle of olive oil. Allow to cool slightly and top with arugula and prosciutto and a squeeze of lemon.

Step 9

Cut into rectangles.