Ham and cheese focaccia

Ham and cheese focaccia
Ham and cheese focaccia
Ham and cheese focaccia

I may not be writing any posts lately, but every time I go though all the recipes I’ve posted on this blog I feel like home. The passion and love for food it’s something that can be described, you can just feel it. Let’s hope you feel the same when you cook this great focaccia. You can use as a side or as I do as a light lunch

  • 500 gr of bread flour
  • 1 cup or warm water
  • 30 gr of fresh yeast
  • 1 pinch of salt
  • 1 pinch of sugar
  • 50 gr of olive oil
  • 4 slices of ham
  • 4 slices of your favourite cheese (I’ve used cheddar in the one in the picture)

Put the four in a bowl or in your food processor with the kneading attachment and add the salt and the oil without starting working on it just yet. Melt your fresh east with the cup of warm water and add the sugar. Add this wet ingredients with the dry a bit at the time and start kneading first gently and then vigorously until you have a soft, but firm dough. If you need to add more dry or wet ingredients help yourself with some more flour or water.

Let the dough rise for at least 45 minutes in a place warm of your house. If the cold is still severe in your part of the country, turn the over on for 3 minutes very high, then turn it off and let the dough rise in the oven with the door open to allow the oxygen to go in.

When your dough will be double is size, divide into two pieces of the same size and using a rolling pin roll them out. You will aim to have two square of the same size. Place the base of the focaccia on a baking tray with some baking paper on top with some drop of  olive oil. Put your ham and cheese on one side, place the other part on top and using your wet fingers seal the two pieces together. Let your focaccia rise again for 15 minutes while your oven goes to a temperature of 200 degrees.

Place in the oven for circa 35/40 minutes. Check that the top is nice and golden and the base is fully cooked before taking it out the oven.

This recipe is best served while still warm, but it will be great the next day ad well for a nice lunch at work.

Buon appetito

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.