Prosciutto Plum Focaccia: A Sweet and Savory Delight

Focaccia, the delightfully airy and dimpled Italian bread, is a blank canvas for culinary creativity. While often enjoyed simply with olive oil and herbs, it truly shines when adorned with interesting toppings. This recipe elevates focaccia to a gourmet experience by combining the salty, savory goodness of prosciutto with the sweet, juicy burst of ripe plums. The result is a Prosciutto Plum Focaccia that’s both elegant and incredibly satisfying – perfect for a light lunch, a sophisticated appetizer, or a show-stopping addition to a brunch spread.

This Prosciutto Plum Focaccia recipe provides detailed step-by-step instructions for creating a stunning and delicious bread that will impress your friends and family. We’ll cover everything from making the focaccia dough from scratch (don’t worry, it’s easier than you think!) to selecting the perfect plums and arranging the toppings for maximum flavor and visual appeal.

## Why This Recipe Works

* **Sweet and Savory Harmony:** The combination of salty prosciutto and sweet plums creates a complex flavor profile that is both exciting and comforting.
* **Textural Delight:** The soft, airy focaccia base provides a wonderful contrast to the slightly crisp prosciutto and the juicy plums.
* **Visual Appeal:** The vibrant colors of the plums and the artful arrangement of the toppings make this focaccia a feast for the eyes as well as the palate.
* **Relatively Easy to Make:** While it looks impressive, this focaccia is surprisingly straightforward to make, even for beginner bakers.
* **Customizable:** Feel free to experiment with different types of plums, cheeses, or herbs to create your own unique variation.

## Ingredients You’ll Need

### For the Focaccia Dough:

* **3 1/2 cups (440g) All-Purpose Flour:** Provides the structure for the focaccia. Bread flour can also be used for a chewier texture.
* **1 teaspoon (4g) Instant Dry Yeast:** The leavening agent that makes the focaccia rise.
* **1 3/4 cups (420ml) Warm Water (105-115°F):** Activates the yeast and hydrates the flour.
* **2 tablespoons (30ml) Olive Oil, plus more for drizzling:** Adds flavor and richness to the dough and helps create a crispy crust.
* **1 1/2 teaspoons (9g) Salt:** Enhances the flavor of the dough and controls the yeast activity.
* **1 teaspoon (5g) Sugar:** Helps activate the yeast and adds a touch of sweetness.

### For the Toppings:

* **6-8 Ripe Plums, pitted and sliced:** The star of the show! Choose plums that are firm but yield slightly to the touch.
* **4 ounces (115g) Prosciutto, thinly sliced:** Provides the salty, savory counterpoint to the sweet plums. Look for good-quality prosciutto for the best flavor.
* **2 tablespoons Olive Oil:** For drizzling over the focaccia before baking.
* **1/4 cup Fresh Rosemary, chopped (optional):** Adds an aromatic and earthy element.
* **Flaky Sea Salt, for sprinkling (optional):** Enhances the flavors and adds a textural crunch.
* **Balsamic Glaze, for drizzling (optional):** Adds a touch of sweetness and acidity.
* **Grated Parmesan Cheese (optional):** Adds a salty, nutty note.

## Equipment You’ll Need

* **Large Mixing Bowl:** For mixing the dough.
* **Measuring Cups and Spoons:** For accurate ingredient measurement.
* **Kitchen Scale (optional):** For even more accurate measurement, especially for the flour.
* **9×13 inch Baking Pan:** The ideal size for baking the focaccia. A rimmed baking sheet will also work.
* **Plastic Wrap:** For covering the dough while it rises.
* **Clean Kitchen Towel:** Also for covering the dough while rising.
* **Pizza Cutter or Sharp Knife:** For slicing the focaccia.

## Step-by-Step Instructions

### Part 1: Making the Focaccia Dough

1. **Activate the Yeast:** In a large mixing bowl, combine the warm water and sugar. Sprinkle the instant dry yeast over the water and let it sit for 5-10 minutes, until it becomes foamy. This indicates that the yeast is active and ready to use.

2. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour and salt.

3. **Combine Wet and Dry Ingredients:** Add the olive oil to the yeast mixture. Then, gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.

4. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment to knead the dough for 6-8 minutes.

5. **First Rise:** Lightly oil the large mixing bowl. Place the kneaded dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is a crucial step for developing the focaccia’s airy texture. The warmth helps the yeast thrive.

### Part 2: Shaping and Proofing the Focaccia

6. **Prepare the Baking Pan:** Generously drizzle olive oil in the 9×13 inch baking pan. Make sure the entire bottom and sides are coated to prevent sticking and to contribute to a crispy crust.

7. **Transfer and Shape the Dough:** Gently deflate the risen dough and transfer it to the prepared baking pan. Using your fingertips, gently press and stretch the dough to fill the pan. Don’t worry if it doesn’t reach all the way to the edges at first; it will continue to spread during the second proofing.

8. **Second Proof:** Cover the pan with plastic wrap or a clean kitchen towel and let it proof for another 30-45 minutes. During this time, the dough will relax and spread out to fill the pan.

9. **Create Dimples:** After the second proof, remove the plastic wrap or towel. Preheat your oven to 425°F (220°C). Using your fingertips, firmly press dimples all over the surface of the focaccia dough. These dimples are characteristic of focaccia and help to create pockets for the olive oil and toppings to pool, resulting in a flavorful and textured crust.

### Part 3: Adding the Toppings and Baking

10. **Assemble the Focaccia:** Drizzle the focaccia generously with olive oil. Arrange the plum slices artfully over the dough, leaving some space between them. Tuck the prosciutto slices in between the plums, creating a visually appealing and flavor-balanced arrangement. Sprinkle with chopped fresh rosemary (if using) and flaky sea salt (if using).

11. **Bake the Focaccia:** Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the plums are soft and slightly caramelized. The baking time may vary depending on your oven, so keep an eye on it and adjust as needed.

12. **Cool and Serve:** Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Drizzle with balsamic glaze (if using) and grate Parmesan cheese over the top(if using) before serving. Cut into squares or rectangles and serve warm or at room temperature.

## Tips for Success

* **Use Warm Water:** The water should be warm, not hot, to activate the yeast properly. Too hot water will kill the yeast.
* **Don’t Overwork the Dough:** Over-kneading can result in a tough focaccia. Knead until the dough is smooth and elastic, but not overly stiff.
* **Proof in a Warm Place:** A warm environment helps the dough rise more quickly and effectively. You can proof the dough in a turned-off oven with the light on, or in a warm spot in your kitchen.
* **Generously Oil the Pan:** This ensures that the focaccia doesn’t stick and helps create a crispy crust.
* **Don’t Be Afraid of the Dimples:** The dimples are essential for creating the characteristic texture of focaccia. Be generous with them!
* **Use Ripe Plums:** Ripe plums will be sweeter and juicier, resulting in a more flavorful focaccia.
* **Don’t Overbake:** Overbaking can result in a dry focaccia. Bake until golden brown and the plums are soft, but not mushy.
* **Experiment with Toppings:** Feel free to add other toppings, such as cheese, herbs, or vegetables, to customize your focaccia.

## Variations and Substitutions

* **Cheese:** Add crumbled goat cheese, Gorgonzola, or feta cheese for an extra layer of flavor.
* **Herbs:** Experiment with different herbs, such as thyme, oregano, or sage.
* **Vegetables:** Add thinly sliced red onion, roasted garlic, or sun-dried tomatoes.
* **Fruit:** Substitute the plums with other fruits, such as figs, peaches, or apricots.
* **Meat:** Try using pancetta, speck, or even crumbled sausage instead of prosciutto.
* **Vegan Option:** Omit the prosciutto and use a vegan cheese alternative. You can also add roasted vegetables for a savory element.
* **Gluten-Free Option:** Use a gluten-free flour blend specifically designed for bread making. You may need to adjust the amount of liquid depending on the blend you use.

## Serving Suggestions

* **Appetizer:** Serve the Prosciutto Plum Focaccia as a sophisticated appetizer at your next dinner party.
* **Lunch:** Enjoy a slice or two for a light and satisfying lunch.
* **Brunch:** Add it to your brunch spread for a show-stopping centerpiece.
* **Picnic:** Pack it for a delightful picnic in the park.
* **With Salad:** Serve it alongside a fresh green salad for a complete and balanced meal.
* **With Wine:** Pair it with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the sweet and savory flavors.

## Make Ahead Tips

* **Dough:** The focaccia dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Let it come to room temperature before shaping and proofing.
* **Baked Focaccia:** The baked focaccia can be stored at room temperature for up to 2 days. Reheat it in the oven for a few minutes before serving to refresh its texture.

## Storage Instructions

* **Room Temperature:** Store leftover focaccia in an airtight container at room temperature for up to 2 days.
* **Refrigerator:** Store leftover focaccia in an airtight container in the refrigerator for up to 5 days. Reheat before serving.
* **Freezer:** For longer storage, freeze the focaccia in an airtight container for up to 2 months. Thaw completely before reheating.

## Nutritional Information (Approximate, per serving)

* Calories: 350-450
* Fat: 15-25g
* Saturated Fat: 5-10g
* Cholesterol: 20-30mg
* Sodium: 500-700mg
* Carbohydrates: 40-50g
* Fiber: 2-4g
* Sugar: 5-10g
* Protein: 10-15g

*Note: Nutritional information is approximate and will vary depending on the specific ingredients used.*

## Conclusion

This Prosciutto Plum Focaccia recipe is a delightful combination of sweet and savory flavors, with a satisfying textural contrast. It’s a surprisingly easy bread to make, perfect for impressing guests or simply treating yourself to a gourmet experience. With its vibrant colors and artful arrangement of toppings, this focaccia is a feast for the eyes as well as the palate. So, gather your ingredients, preheat your oven, and get ready to enjoy a truly special bread that’s sure to become a new favorite!

Enjoy baking this amazing focaccia!