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Focaccia with Cherry Tomatoes, Prosciutto, and Balsamic Glaze
ingredients
| 320 g water |
| 1 teaspoon sugar |
| 7 g dried yeast |
| 300 g whole wheat flour |
| 200 g Manitoba flour |
| 20 g extra virgin olive oil |
| 2 teaspoons salt |
| Flaked salt |
| 400 g ripe cherry tomatoes |
| Dried oregano |
| 2 tablespoons olive oil |
| 1 tablespoon water |
| 100 g prosciutto crudo (parma ham) |
| sliced |
| Balsamic Glaze from Monari Federzoni |
what you will need
Classic Taste
directions
Prepare the dough:
In a large bowl, combine the two flours and dried yeast, then mix and form a well in the center. Add the water, olive oil, and sugar into the well and begin mixing. Gradually incorporate the flour. Add salt towards the end and knead until you have a smooth, elastic dough. Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise until doubled in size, about 2 hours.
Shape the dough:
After the dough has risen, remove it from the bowl and place it in a 20x30 cm (8x12 inch) oiled baking tray. Gently stretch the dough with your fingers until it forms an even layer that covers the base of the tray. Brush the top with more olive oil and sprinkle with flaked salt. Cut the cherry tomatoes in half, squeeze out some of the juice, and scatter them over the dough. Sprinkle with dried oregano. Let the dough rest for another 30 minutes to rise slightly.
Bake the focaccia:
Preheat your oven to 200°C (390°F). Once the focaccia has rested, bake it in the preheated oven for 35-40 minutes or until golden and crispy.
Serve:
After baking, remove from the oven and let the focaccia cool slightly. Cut it into squares and serve with slices of prosciutto crudo. Drizzle with Balsamic Glaze from Monari Federzoni for a sweet and tangy finishing touch.
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