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 assertive flavor, and be both fairly flat and low in moisture—so sliced meats and/or cheeses are perfect.
Focaccia Dough, prepared up to the end of step 4
Use a sharp serrated knife to cut the focaccia into squares. Cut the focaccia into
Keep the focaccia loosely covered with plastic wrap on the day it is baked—if you’re preparing it early in the day for the evening, leave it right on the cooling rack. Wrap and freeze for longer storage. Defrost, reheat at 375°F (190°C) for about 10 minutes, and cool before serving.
© 2008 Nick Malgieri. All rights reserved.