Focaccia with Prosciutto and Figs

Name: Focaccia with Prosciutto and Figs
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Ingredients: Manitoba flour 4 cups; Honey 1 tsp; Extra virgin olive oil 3 tbsp; Brewer's yeast 0.9 tsp; Butter (soft) 4 tbsp; Fine salt 1.7 tsp; Water (at room temperature) 1.3 cups; Figs 5; Prosciutto crudo 3.5 oz; Thyme 2 sprigs; Honey 2 tsp; Coarse salt to taste; Extra virgin olive oil to taste

512

Calories per serving

Energy Kcal 512
Carbohydrates g 64.9
of which sugars g 9.4
Protein g 15.9
Fats g 21
of which saturated fat g 7.38
Fiber g 3.3
Cholesterol mg 37
Sodium mg 1218

Difficulty: Average
Prep time: 30 min
Cook time: 35 min
Serving: 6 persone
Cost: Low
Note plus the rising time

PRESENTATION

One of the most classic and delicious summer combinations is undoubtedly that of prosciutto with figs, where sweet and savory meet in a pleasantly contrasting blend of flavors. There are many recipes with figs and prosciutto to inspire you to create tasty appetizers and fresh, delicious dishes like our tempting figs sandwich.
Today we invite you to try these two ingredients in a delicious version: the focaccia with prosciutto and figs, a tasty and hearty snack to offer as a savory snack or as an appetizer. This recipe is perfect for those who don't want to give up the taste of homemade focaccia even in the summer season!

Also try this variation: five-grain focaccia with figs and lard!

INGREDIENTS

512

Calories per serving

Ingredients for a 35x28 cm focaccia: Manitoba flour 4 cups (500 g); Honey 1 tsp; Extra virgin olive oil 3 tbsp (40 g); Brewer's yeast 0.9 tsp (4 g); Butter 4 tbsp (60 g) - (soft); Fine salt 1.7 tsp (10 g); Water 1.3 cups (300 g) - (at room temperature)

for filling: Figs 5; Prosciutto crudo 3.5 oz (100 g); Thyme 2 sprigs; Honey 2 tsp; Coarse salt to taste; Extra virgin olive oil to taste

Preparation

How to prepare Focaccia with Prosciutto and Figs

In a bowl, mix the sifted flour with the dry yeast 1, dissolve the salt in the water 2, and then incorporate it into the dry ingredients 3,

then add the oil 4, honey 5, and softened butter 6.

Knead everything with your hands directly in the bowl 7, when you have gathered all the ingredients transfer to a lightly floured work surface 8. Work the dough until it becomes smooth and elastic, shape it into a ball and place it in a bowl, cover with plastic wrap and let it rise for 2 hours in the oven turned off with the light on or in a warm place, protected from drafts. After the rising time, take the dough that will have doubled in volume 9,

spread the focaccia with your hands on a lightly oiled surface, shape it into a rectangle 10 and then transfer it to a 14x11 inch pan well oiled at the bottom 11. Cover with plastic wrap the spread dough 12 and let it rise again for 1 hour, until the focaccia reaches the edge of the pan.

Meanwhile, carefully wash the figs and cut them into slices about 0.4 inches thick without peeling them 13. Take the risen focaccia, brush the surface with olive oil and distribute the fig slices on top 14, making a slight pressure so that they adhere well to the dough. Season with thyme 15,

sprinkle the surface with honey 16 and coarse salt. Bake in a preheated static oven at 355°F for 35 minutes (or fan oven at 320°F for 25 minutes). When the focaccia is golden brown, take it out of the oven 17, let it cool slightly then top it with prosciutto slices and another drizzle of honey and serve your focaccia with prosciutto and figs 18!

Storage

Store the focaccia with prosciutto and figs in the refrigerator for a couple of days at most.
You can freeze it without the prosciutto.
If you prepare the dough the night before, let it rise in the refrigerator covered with plastic wrap.