Rosemary, Prosciutto and Prune Focaccia
Chef Kyle Kuklewski
Although focaccia starts with a yeast dough, this recipe doesn’t require a lot of kneading or rising time. The combination of prunes, prosciutto and rosemary makes for a sweet-savory flavor profile. Chef Kyle Kuklewski operates Ramekins, an event space that provides catering and cooking classes.
1½ tsp. active dry yeast
2 tsp. honey
1 cup water, roughly 105 F.
¼ cup olive oil, divided
1 tbsp. fennel seeds, soaked in ¼ cup water
2½ to 3 cups all-purpose flour
1 tsp. kosher salt
½ cup crumbled feta cheese
2 slices prosciutto, cut in ribbons
1 sprig rosemary, lightly chopped and divided
1 cup prunes, lightly chopped
¼ cup roasted garlic, lightly chopped and divided
Sea salt, to taste
½ cup cherry tomatoes, halved
1. In medium bowl, stir yeast and honey into warm water; let stand for 10 minutes or until it starts to foam. Stir in 2 tablespoons olive oil and fennel seeds.
2. In large bowl, combine 2½ cups flour and kosher salt. Slowly stream yeast mixture into flour mixture; stir until well incorporated. Mix until dough comes away from sides of bowl, adding more flour until dough holds together. Gently knead dough until smooth.
3. Place dough in well-oiled bowl; cover surface of dough with more olive oil. Cover bowl with plastic wrap; let rise in a warm place for 1 hour or until dough doubles in size.
4. Gently press dough into well-oiled 12-inch cast iron skillet, stretching as you press. With fingertips, dimple the dough and evenly top with feta, prosciutto, half the rosemary, prunes and half the garlic. Use fingers to gently press ingredients into the dough. Lightly cover skillet; let rest 15 minutes.
5. Meanwhile, preheat oven to 450 F. Drizzle dough generously with olive oil; sprinkle with sea salt and cherry tomatoes. Place skillet in middle of oven and bake focaccia 15 to 18 minutes until golden. Reduce oven to 425 F. Top focaccia with remaining rosemary and garlic; bake 5 minutes more.
Photograph courtesy of California Prune Board