Fillings: Prosciutto and Mozzarella

Preparation info

  • Difficulty


  • 4


Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About


  • about 10 slices prosciutto crudo
  • 5 oz (150 g) mozzarella cheese, thinly sliced
  • salt and pepper


Line the inside of the wedge of Focaccia with as many slices of prosciutto as you like. Cover with thin slices of mozzarella and sandwich the Focaccia back together. Heat through in the oven at gas mark 5, 375°F (190°C), for about 6 minutes.