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Focaccia with prosciutto crudo and parmesan served
Freshly baked Italian bread garnished with premium prosciutto and aged cheese

Focaccia with Prosciutto Crudo and Parmesan

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
This focaccia is built on the holy trinity of Italian ingredients: excellent flour, mature Parmesan and air-cured ham (Prosciutto Crudo). The rustic, airy dough of the focaccia is the perfect carrier for the salty, umami-rich Parmesan. The secret of the recipe lies in the timing: the ham must not be baked, as it loses its silky texture and becomes overly salty. Instead, it goes onto the hot, freshly baked bread where the heat just melts its fat.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Baking tray
  • Cheese grater

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Make a starter: dissolve the sugar in the lukewarm water, crumble in the yeast, and let it bloom for 10 minutes.

Tip: Foaming indicates the yeast fungi are alive and ready to work.
2 ✓

Mix the flour with the salt, add the bloomed yeast and 30 ml olive oil. Knead a soft but not sticky dough.

Tip: Good focaccia dough hydration is higher than bread, so don't add too much flour when kneading.
3 ✓

Prove the dough covered for 1 hour in a warm place until doubled in volume.

Tip: Carbon dioxide bubbles produced during proving give the dough its spongy structure.
4 ✓

Tip the dough into an oiled baking tray and press out evenly with your fingers. Let rest for another 15 minutes.

Tip: The second rest helps the dough relax so it doesn't spring back when stretching.
5 ✓

Grate the parmesan and sprinkle over the top of the dough. Drizzle with the remaining olive oil.

Tip: The cheese melts during baking and forms a crispy crust on the dough.
6 ✓

Bake at 200°C for 20-25 minutes until golden brown. As soon as you take it out of the oven, immediately place the thin Prosciutto slices on top.

Tip: The steam and heat of the hot dough warms the ham just enough to make the fat translucent, but keeps the meat juicy.
7 ✓

Slice and serve lukewarm.

Tip: Best fresh, stale focaccia loses its magic.

Recipe FAQ

Why did the ham become dry?
If you bake the ham with the dough, it dries out and becomes hard. Always add it after baking!
Can I use other ham?
Yes, Serrano or Black Forest ham are also good alternatives, but the main thing is that it should be cured, not cooked.

Ingredients

  • 500 g Wheat flour (Strong white bread flour)
  • 300 ml Lukewarm water
  • 20 g Fresh yeast
  • 1 tsp Sugar
  • 50 ml Extra virgin olive oil
  • 10 g Salt
  • 100 g Prosciutto Crudo (thin slices)
  • 100 g Parmesan cheese (or Grana Padano)