Prosciutto-And-Provolone-Stuffed Focaccia Recipe

Name: Prosciutto-And-Provolone-Stuffed Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 1 1/2 cups warm fat-free milk (105u00b0 to 115u00b0); 3 1/4 cups bread flour, divided; 1 cup semolina or pasta flour; 1/4 cup olive oil; 1/2 teaspoon salt; Cooking spray; 4 ounces thinly sliced provolone cheese, divided; 4 ounces thinly sliced prosciutto, divided; 1/4 cup minced fresh chives

Servings: persons

1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm fat-free milk (105u00b0 to 115u00b0)
3 1/4 cups bread flour, divided
1 cup semolina or pasta flour
1/4 cup olive oil
1/2 teaspoon salt
Cooking spray
4 ounces thinly sliced provolone cheese, divided
4 ounces thinly sliced prosciutto, divided
1/4 cup minced fresh chives

1
Dissolve yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups, and level with a knife. Stir in 3 cups bread flour, semolina, oil, and salt to yeast mixture to form a stiff dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining bread flour, one tablespoon at a time, to prevent dough from sticking.
2
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; roll into a 15 x 10-inch rectangle on a lightly floured surface. Place on a large baking sheet coated with cooking spray. Place 2 ounces cheese down the center of the short length of dough; top with 2 ounces prosciutto and 2 tablespoons chives. Fold one short end of dough over filling. Place 2 ounces cheese, 2 ounces prosciutto, and 2 tablespoons chives on top of fold. Fold remaining short end over filling, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place on a baking sheet coated with cooking spray. Cover focaccia, and let rise 45 minutes or until doubled in bulk.
3
Preheat oven to 375u00b0.
4
Uncover dough. Bake at 375u00b0 for 20 minutes. Remove from baking sheet; cool on wire rack. Cut loaf crosswise into 10 slices.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package dry yeast (about 2 1/4 teaspoons), 1 1/2 cups warm fat-free milk (105u00b0 to 115u00b0), 3 1/4 cups bread flour, divided, 1 cup semolina or pasta flour, and more.

Yes, Prosciutto-And-Provolone-Stuffed Focaccia falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prosciutto-And-Provolone-Stuffed Focaccia

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