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Italian·Appetizer

Prosciutto-Wrapped Plum Focaccia

A stunning, no-knead focaccia where traditional dimples are replaced by juicy plum wedges wrapped in salty prosciutto, creating a perfect balance of sweet, savory, and acidic flavors on a crispy yet tender crust.

Prep

20m

Cook

20m

Total

1440m

Serves

8

Method

  1. 01

    In a large bowl, combine dry active yeast with warm water (105°F). Let it sit for about 15 minutes until it blooms and becomes active. Stir in a drizzle of olive oil, a touch of sugar, all-purpose flour, and salt. Mix with a wooden spoon until a very sticky, soft dough forms.

    Step 1
    Watch · 0:21
  2. 02

    Drizzle the dough with olive oil and, using oiled hands, stretch and form it into a smooth ball within the bowl. Cover and refrigerate overnight to allow for a slow ferment.

    Step 2
    Watch · 2:08
  3. 03

    Remove the dough from the fridge and let it sit at room temperature until doubled in size. Transfer the dough to an oiled surface and press it into a large rectangle. Fold the dough into thirds like a letter, then fold into thirds again the other way. Shape it into a 6x9 inch rectangle.

    Step 3
    Watch · 3:03
  4. 04

    Transfer the dough to a generously oiled sheet pan. Drizzle with more olive oil, cover, and let proof at room temperature for about 2 hours until the dough spreads out and becomes puffy with visible surface bubbles.

    Step 4
    Watch · 3:42
  5. 05

    Prepare the toppings by slicing plums into 12 wedges. Wrap each wedge in a small piece of thinly sliced prosciutto and set aside in the fridge until ready to use.

    Step 5
    Watch · 3:56
  6. 06

    Sprinkle the proofed dough with chopped rosemary if desired. Press the prosciutto-wrapped plums deep into the dough in a 3x4 pattern, pushing almost to the bottom of the pan. Drizzle with olive oil and sprinkle with coarse flaky sea salt.

    Step 6
    Watch · 5:15
  7. 07

    Bake in the center of a 475°F oven for about 20 minutes until beautifully browned. Brush the hot crust with more olive oil for shine and richness. Transfer to a wire rack and let cool slightly before slicing.

    Step 7
    Watch · 6:23

From Chef John

  • “You are after all the pantier of what kind of fruit this focaccia should carry.”
  • “We're going to push those in and we're going to push them in deep.”
  • “If you poke it and it deflates, it's ready.”