Prosciutto, Fig, and Balsamic Glaze Focaccia

Prosciutto, Fig, and Balsamic Glaze Focaccia ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 1 tsp fine sea salt
• 6 tbsp extra virgin olive oil
• 8 oz fresh figs
• 4 oz prosciutto
• 1 tbsp fresh rosemary
• 0.5 tsp flaky sea salt
• 0.5 cup balsamic vinegar

How to make Prosciutto, Fig, and Balsamic Glaze Focaccia

1. In a large bowl or the bowl of a stand mixer, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Let stand for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour, 1 tsp fine sea salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture. Mix with a wooden spoon or dough hook on low speed until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic.
3. Lightly oil a clean bowl with 1 tablespoon of olive oil, transfer the dough to the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. While the dough rises, prepare the toppings: Slice the 8 oz fresh figs into thin rounds. If using a large fig, quarter it. Tear the 4 oz prosciutto into rustic, bite-sized pieces. Set aside.
5. Pour 3 tablespoons of extra virgin olive oil into a 9x13 inch baking pan, ensuring the bottom and sides are well coated. Gently transfer the risen focaccia dough into the prepared pan.
6. Carefully stretch the dough to fill the pan, being mindful not to deflate it completely. Cover the pan loosely with plastic wrap and let it rest for 20-30 minutes, allowing the dough to relax and make it easier to stretch to the edges.
7. Preheat your oven to 425°F (220°C). Use your fingertips to gently dimple the dough all over, creating small indentations. Drizzle the remaining 1 tablespoon of olive oil over the top.
8. Arrange the sliced figs and torn prosciutto evenly over the dimpled dough. Sprinkle with 1 tablespoon fresh rosemary and 0.5 tsp flaky sea salt.
9. Bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through. The internal temperature should reach 200-210°F (93-99°C).
10. While the focaccia bakes, prepare the balsamic glaze: In a small saucepan, bring 0.5 cup balsamic vinegar to a simmer over medium heat. Reduce heat to low and cook for 8-10 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon.
11. Remove the focaccia from the oven and immediately drizzle the warm balsamic glaze generously over the entire loaf. Let cool in the pan for 10-15 minutes before transferring to a cutting board. Slice into squares and serve warm.

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