Bocconcini, Tomato and Prosciutto Foccacia
Nothing beats the smell and taste of freshly baked bread. Delight your guests with this Italian-inspired focaccia that can be sliced into small pieces for a tasty bite-sized canape or more generous portions for a summery starter.
How long will it take?
3 hours 15 minutes, including proving time
What’s the serving size?
Serves 8-10
What do I need?
- 7g sachet dried yeast
- 2 tsp honey
- 380 mL warm water
- 500 g "OO" flour
- 2 tbsp olive oil
- 3 tsp salt
- 2 large vine-ripened tomatoes, thinly sliced
- 200 g bocconcini, torn
- 250 g punnet cherry heirloom tomatoes, halved
- 8 -10 slices prosciutto, torn
- Fresh basil leaves to garnish
How do I make it?
- Make focaccia dough by adding yeast, honey and water to a jug. Set aside for 20 minutes in a warm spot in the kitchen, or until the mix is frothy.
- Fit the dough hook to your stand mixer and add flour. Slowly add yeast mix to the flour, beating on low speed. Add olive oil and salt and increase speed to medium, mixing to combine.
- When dough is combined, use your hands to form it into a ball and then place in an oiled bowl. Cover with a tea towel and leave to prove for 1 ½ hours or until it has doubled in size.
- Preheat oven to 200C.
- Lightly grease a 20 x 30 cm baking tray. Fill base of tray with dough and leave for 30 minutes in a warm spot.
- Cook in oven for 15 minutes, then remove and place slices of vine-ripened tomato and torn bocconcini on to top of dough. Return to oven and cook for a further 25 minutes or until golden around the edges.
- Serve topped with halved cherry heirloom tomatoes, prosciutto, and basil.
