Ingredients
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
To finish
- 2 tbsp honey or maple syrup
Instructions
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.
To finish
- Finish with a drizzle of honey.
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