Name: Filled Ham & Cheese Focaccia
Yield: Makes one 12 × 18-inch (30 × 45-cm) or 11 × 17-inch (28 × 43-cm) focaccia, 6 to 8 generous servings, more as an hors d’oeuvre
Cuisine: United States
Ingredients: One 12 × 18-inch (30 × 45-cm) or 11 × 17-inch (28 × 43-cm) jelly-roll pan, generously oiled; Freshly ground black pepper; 12 ounces (350 grams) prosciutto, thinly sliced and cut into ½-inch (1-cm) squares; 1 teaspoon kosher or other coarse salt; 2 tablespoons olive oil; 3 tablespoons grated Parmigiano-Reggiano; 12 ounces (350 grams) fresh mozzarella, coarsely shredded or cut into thin slices, then into ½-inch (1-cm) squares

Preparation info

Makes
one
12 × 18 inch 30 × 45 cm ) focaccia, 6 to 8 generous servings, more as an hors d’oeuvre

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This is a fun and easy way to make a focaccia you can serve as part of an assortment of first courses or as an hors d’oeuvre. The filling here is prosciutto and mozzarella with a sprinkling of Parmigiano-Reggiano. You could just as easily use boiled ham and Gruyère with excellent results. Or, make up a filling of your own—the techniques of filling, shaping, and baking can be applied to lot of different combinations. Just bear in mind that whatever you use to fill the focaccia must have an a