If you liked focaccia before, wait until you try this peach and prosciutto focaccia. The sweetness of the peaches and the savouriness from the prosciutto make an amazing combination. The focaccia is soft, spongy and with a lovely olive oil taste.
Peach and prosciutto focaccia
This peach and prosciutto focaccia is based on my classic focaccia recipe with rosemary and salt. I use half that recipe to make a thinner focaccia. If you prefer a thicker focaccia, you can go ahead and double the amounts for the dough. In this recipe in particular I like that it’s thin so that you get a good topping-focaccia proportion. You can really taste all the ingredients on top as well as the bread underneath. If you would like to use your sourdough starter for this peach and prosciutto focaccia, check out my sourdough focaccia recipe.
The mix of flavours in this peach and prosciutto focaccia is going to blow your mind. The peach goes really sweet and soft in the oven which contrasts with the salty and crispy prosciutto. Don’t skip on that final drizzle of honey because it really brings together all the flavours. If you prefer you can also replace the honey with balsamic glaze. It works really good too although it does worsen the look of the focaccia a bit. You can also replace the fresh thyme with rosemary or another herb of your choice, get creative!
If at the current time you read this peaches are not in season, you can also make it berries, pineapple, grapes or plums. The delicious thing here is the sweet and savoury contrast that you get with the prosciutto. If you prefer, you can also use serrano ham or even another kind of ham of your liking. The cool thing about a recipe like this peach and prosciutto focaccia is that it opens your mind up to new flavour and texture combinations that you can then apply to other ingredients you love.
For the focaccia
- 390 g all-purpose flour
- 1 tsp fine salt
- 1 tsp sugar
- 6 g instant yeast
- 220 ml lukewarm water (you can also weigh it)
- 60 ml extra virgin olive oil (you can also weigh it) + more to proof and bake
For the toppings
- 3 slices prosciutto or serrano ham
- 1 large peach or nectarine or 1.5 small ones, sliced in 1cm ⅓in slices
- 1 tbsp fresh thyme leaves
- Pepper to taste
- 1/2 tsp coarse sea salt to decorate
- 2 tbsp honey or maple syrup
For the focaccia
- Put the flour, fine salt, sugar, yeast, water and oil in a bowl for a stand or handheld mixer. If you don’t have one, a large bowl will do.
- Mix everything roughly using the hook attachment and then knead on medium speed for 7min. If you don’t have a mixer, mix with a spatula until it doesn’t help anymore, finish mixing with your hands and kneading for 15min.
- Put a bit of olive oil on a clean bowl and let the dough rest inside covered with a kitchen cloth for an hour or until it doubles in size.
- Drizzle olive oil on the base of the baking sheet and spread the dough on top. Cover again and let it rest for 1 hour again or until it doubles in size.
- Make dimples on the dough by gently pressing with your fingers.
- Drizzle olive oil on top (on the video you'll see I did it after adding the rosemary but it's best if you do it before).
For the toppings
- Break the prosciutto into smaller pieces with your hands and place them on top of the focaccia. On top, lay the peach slices and splinkle with sea salt, thyme and pepper.
- Take to a preheated oven at 230°C/450°F for 10min or until nicely golden on top.
- Finish with a drizzle of honey.