Focaccia Stuffed With Prosciutto Cotto, Provolone Cheese & Sun-Dried Tomato Pesto


I make some type of focaccia at least once a week. My basic rosemary topped focaccia is my favorite all-round focaccia to use for sandwiches, cut into small squares to serve in place of bread, or to simply snack on, but from time to time I like to play around with my focaccia dough. Last week, I decided to make a stuffed focaccia to serve for lunch. I stuffed the focaccia with a homemade sun-dried tomato pesto, slices of prosciutto cotton (cooked ham), and slices of sharp provolone cheese. Once the focaccia had baked to a golden brown, I let it cool for about ten minutes, and then cut it into squares.

The focaccia is a great option to take on a picnic now that the weather has changed, or to use in packed lunches as it packs really well. I froze half of my focaccia squares and then allowed them to thaw. I then wrapped them in foil and warmed them in a preheated oven for ten minutes and they tasted freshly made.

Buon Appetito!
Deborah Mele 2016

Focaccia Stuffed With Prosciutto Cotto, Provolone Cheese & Sun-Dried Tomato Pesto

Ingredients:

Focaccia Dough:

  • 5 Cups All-purpose Unbleached Flour
  • 2 Teaspoons Instant Active Dry Yeast
  • 2 – 3 Tablespoons Extra Virgin Olive Oil (Plus 2 Additional Tablespoons To Oil Bowl)
  • 1 Teaspoon Salt
  • 2+ Cups Warm Water

Stuffing:

  • 12 Thin Slices Cooked Ham
  • 12 Slices Provolone Cheese
  • Sun-Dried Tomato Pesto:
  • 1 Cup Sun-dried Tomatoes In Olive Oil
  • 1 Garlic Cloves,
  • 2 Tablespoons Fresh Parsley Leaves
  • Salt & Pepper
  • 1/3 Cup Olive Oil

To Finish:

  • Extra Virgin Olive Oil
  • Coarse Sea Salt
  • 1 Teaspoon Dried Oregano

Directions:

  1. Measure and assemble your flour, oil, salt, yeast, and water.
  2. Add everything but the water into a large bowl and stir.
  3. Add half the water and stir.
  4. Continue to add water until the dough begins to come together into a shaggy ball.
  5. Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand.
  6. Knead for about 5 minutes, or until the dough is smooth and pliant.
  7. Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside.
  8. Roll the ball of dough around in the oil ensuring the sides of the bowl and ball of dough are both lightly oiled.
  9. Cover your bowl with plastic wrap and place in a warm spot to rise. (I cover mine with a kitchen towel on top of the plastic wrap and sit it on a large sunny windowsill.)
  10. Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature.
  11. Preheat oven to 425 degrees F.
  12. While the dough is rising, place all of the pesto ingredients into a blender or food processor and blend until smooth.
  13. Divide the dough into two equal halves.
  14. Oil a 13 x 9 Inch baking sheet.
  15. Place one half of the dough on a lightly floured surface and roll it with a rolling pin until it fits the bottom of the prepared pan.
  16. Place the dough in the pan, stretching it with your fingers to fit.
  17. Spread the tomato pesto over the dough.
  18. Lay the ham slices, slightly overlapping on top of the pesto.
  19. Lay the provolone cheese slices on top of the ham, overlapping to fit.
  20. Roll out the remaining dough to fit the pan, then stretch it out with your fingers as you lay it on top of the stuffing mixture.
  21. Use your fingers to pinch the two dough halves together to seal.
  22. Use your fingers to press dimples into the top of the dough.
  23. Drizzle a little of the oil over the top of the dough.
  24. Sprinkle the top with some salt and oregano, and then bake until puffed and golden brown, about 25 minutes.
  25. Cool 10 minutes, then cut into 4-inch squares and serve.