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Bocconcini, Tomato & Prosciutto Focaccia
SERVES: 8–10 • TOTAL TIME: 3 HOURS 15 MINUTES (INCLUDING PROVING TIME)
Ingredients:
7g sachet dried yeast
2 tsp honey
380mL warm water
500g OO flour
2 tbsp olive oil
3 tsp salt
2 large tomatoes, thinly sliced
200g bocconcini, torn
250g punnet cherry tomatoes, halved
8 -10 slices prosciutto, torn
Fresh basil leaves to garnish
Directions:
Make focaccia dough by adding yeast, honey, and water to a jug. Set aside for 20 minutes in a warm spot in the kitchen, or until the mix is frothy.
Fit the dough hook to your stand mixer and add flour. Slowly add yeast mix to the flour, beating on low speed. Add olive oil and salt and increase speed to medium, mixing to combine.
When dough is combined, use your hands to form it into a ball and then place in an oiled bowl. Cover with a tea towel and leave to prove for 1 ½ hours or until it has doubled in size.
Preheat oven to 200ºC.
Lightly grease a 20cm x 30cm baking tray. Fill base of tray with dough and leave for 30 minutes in a warm spot.
Cook in oven for 15 minutes, then remove and place slices of vine-ripened tomato and torn bocconcini on to top of dough. Return to oven and cook for a further 25 minutes or until golden around the edges.
Serve topped with halved cherry heirloom tomatoes, prosciutto, and basil.