Rosemary, Prosciutto, and Prune Focaccia
Courtesy of California Prunes
AuthorChef Kyle Kuklewski

This warm, loaded focaccia gets its flavor from feta, roasted garlic, cherry tomatoes, and of course, California Prunes.

How to Make It

1

Mix the flour and salt in a large bowl.

2

Slowly stream the liquids to the dry ingredients and mix until well incorporated.

3

Mix until the dough comes away from the sides of the bowl. You may need to add more flour for proper consistency. Gently knead until smooth.

4

Place the dough in a well-oiled bowl and be sure to cover with more olive oil. Cover the bowl with plastic wrap and store in a warm place to rise for an hour or until the dough has doubled in size.

5

Brush a sheet tray with olive oil.

6

Gently press the dough on the pan stretching as you press it. Using your fingertips, dimple the dough continuing to stretch and cover the pan as much as possible.

7

Spread the feta, half the rosemary, the prosciutto, the California Prunes, and half of the garlic throughout the dough and using your fingers, gently press the ingredients into the dough.

8

Lightly cover the pan and allow to rest for 15 minutes. This should also give it time to rise.

9

Drizzle dough generously with olive oil. Sprinkle with sea salt and cherry tomatoes.

10

Place in the middle of the oven (about 325-350˚) and bake until golden, roughly 10-15 minutes. Top with remaining rosemary and roasted garlic and then continue to bake for 5 minutes.

Ingredients

 1 ½ tsp active dry yeast
 2 tsp honey
 1 cup water (roughly 105˚)
 2 ½ cups all-purpose flour, plus more for correct texture
 1 tsp kosher salt
 ¼ cup olive oil
 ½ cup feta, crumbled
 2 slices prosciutto, cut in ribbons
 1 sprig rosemary, lightly chopped
 1 cup California Prunes, lightly chopped
 ½ cup cherry tomatoes, halved
 ¼ cup roasted garlic, lightly chopped
 1 tbsp fennel seeds, soaked in ¼ cup water

Directions

1

Mix the flour and salt in a large bowl.

2

Slowly stream the liquids to the dry ingredients and mix until well incorporated.

3

Mix until the dough comes away from the sides of the bowl. You may need to add more flour for proper consistency. Gently knead until smooth.

4

Place the dough in a well-oiled bowl and be sure to cover with more olive oil. Cover the bowl with plastic wrap and store in a warm place to rise for an hour or until the dough has doubled in size.

5

Brush a sheet tray with olive oil.

6

Gently press the dough on the pan stretching as you press it. Using your fingertips, dimple the dough continuing to stretch and cover the pan as much as possible.

7

Spread the feta, half the rosemary, the prosciutto, the California Prunes, and half of the garlic throughout the dough and using your fingers, gently press the ingredients into the dough.

8

Lightly cover the pan and allow to rest for 15 minutes. This should also give it time to rise.

9

Drizzle dough generously with olive oil. Sprinkle with sea salt and cherry tomatoes.

10

Place in the middle of the oven (about 325-350˚) and bake until golden, roughly 10-15 minutes. Top with remaining rosemary and roasted garlic and then continue to bake for 5 minutes.

Rosemary, Prosciutto, and Prune Focaccia