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Rosemary, Prosciutto, and Prune Focaccia

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

Rosemary, Prosciutto, and Prune Focaccia




Courtesy of California Prunes
 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
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.