Cheese And Prosciutto Focaccia Recipes

GRILLED CHEESE & PROSCIUTTO

Steps:

• Layer the provolone, prosciutto and salami on six bread slices; top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet, toast sandwiches over medium heat for 2-3 minutes on each side or until golden brown and cheese is melted.

CHEESE AND PROSCIUTTO FOCACCIA

Steps:

• Prepare and cook your favorite recipe for focaccia bread (or get store bought!). If you use the frozen bread dough listed above, roll out dough onto lightly floured surface into a rectangle. Tranfer to greased baking sheet and let rise for 25 minutes. Bake for 18 minutes. *Before baking either your favorite recipe or the frozen bread dough, brush uncooked dough with mixture of garlic, oil and rosemary.
• Remove cooked focaccia bread from oven and top with prosciutto, dried basil and cheese.
• Return to oven and bake 3 minutes or until cheese is melted.

UPSIDE-DOWN PEPPERONI AND CHEESE FOCACCIA

Steps:

• Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 3 tablespoons of the olive oil in a liquid measuring cup. Turn the mixer to low and add the warm-water mixture to the dry ingredients, mixing until a loose ball forms, 1 to 2 minutes. (Alternately, do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the warm water and oil and stir with a wooden spoon.)
• Increase the speed to medium-high and knead the dough until smooth and slightly tacky but not sticky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, about 5 minutes.)
• Pour 2 tablespoons of the olive oil into a large bowl, using your hands to coat the inside completely. Pour the remaining 1/3 cup plus 1 tablespoon olive oil into an 11-by-17-inch rimmed baking sheet, tilting and swirling to coat it with oil. Cover the bottom of the oiled pan with a single layer of the pepperoni, then crush and sprinkle the dried oregano evenly over the pepperoni. Using oiled hands, divide the dough in half, placing half into the oiled bowl, turning once to coat. Place the other half into the prepared pan, spreading gently with your hands. (Dough will not completely cover the pepperoni at the point; you will stretch it further later.) Dip a pastry brush in the oil on the baking sheet and brush oil over surface of dough. Cover both the baking sheet and bowl of dough loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet and the dough in the bowl doubles in volume, 1 to 1 1/2 hours.
• Remove plastic wrap from the baking sheet and bowl. Gently using your hands, press and stretch the dough to completely cover the bottom of the pan evenly, doing your best to keep the pepperoni in a single layer. Sprinkle mozzarella in an even layer over the dough. Using oiled hands, remove the dough from the bowl and stretch and gently press into an even layer over top of the mozzarella. Pour any remaining oil from the bowl over top of the dough and use a pastry brush to brush evenly over the surface. Cover loosely with plastic wrap and let rise in a warm place until doubled in volume and extremely puffy, 1 to 1 1/2 hours.
• Meanwhile, position a rack in the middle of the oven and preheat to 500 degrees F.
• Bake until the top is deep golden brown, bread has pulled away from sides of baking sheet and oil is sizzling around the edges, 15 to 20 minutes. Remove from the oven. Let cool for a few minutes before inverting onto a cutting board. Cut into squares with a pizza cutter and serve with warm marinara sauce for dipping.

CHEESE AND PROSCIUTTO FOCACCIA

Steps:

• Roll out dough into 14x8-inch oval on lightly floured surface. Transfer to greased baking sheet. Let stand in warm place 25 minutes to rise slightly.
• Combine oil, garlic and rosemary. Press deep indentations in bread with two fingers. Brush oil mixture evenly over dough.
• Bake in preheated 375 degrees F oven 18 minutes or until golden brown. Remove from oven; sprinkle with combined cheese, prosciutto and basil. Return to oven; bake 3 minutes more or until cheese is melted.

PROSCIUTTO, MOZZARELLA, AND OLIVE SANDWICHES ON PARMESAN FOCACCIA

Steps:

• Seed tomato and chop fine. In a bowl stir together tomato, olive paste, and basil. Cut mozzarella into thin slices. Coarsely chop arugula and in a bowl toss with oil and salt and pepper to taste.
• Halve focaccia horizontally and spread bottom half with olive mixture. Top olive mixture with mozzarella, prosciutto, arugula, and remaining focaccia half. Press focaccia gently and cut lengthwise in half and crosswise into thirds to make 6 sandwiches. Cut sandwiches diagonally in half and wrap tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day.

CHEESE AND PROSCIUTTO FOCACCIA

Steps:

• Roll out dough into 14x8-inch oval on lightly floured surface. Transfer to greased baking sheet. Let stand in warm place 25 minutes to rise slightly.
• Combine oil, garlic and rosemary. Press deep indentations in bread with two fingers. Brush oil mixture evenly over dough.
• Bake in preheated 375 degrees F oven 18 minutes or until golden brown. Remove from oven; sprinkle with combined cheese, prosciutto and basil. Return to oven; bake 3 minutes more or until cheese is melted.

FOCACCIA WITH ASPARAGUS, PROSCIUTTO, AND TRUFFLE OIL

Steps:

• Place the warm water in a food processor and sprinkle the yeast over the top.
• Wait for two minutes, then add the sugar, half of the olive oil, and half of the flour.
• Mix thoroughly until smooth, cover with plastic, and allow to sit for 45 minutes; it should be very foamy.
• Add the salt, the remaining oil, and half of the remaining flour.
• Mix thoroughly and, with the processor running, add the rest of the flour gradually, just two Tbsp at a time, until the dough forms a ball and pulls away from the sides of the bowl.
• The ball of dough should be moist to the touch, but not too sticky and you may find it necessary to add additional flour, a very small amount at a time.
• Place a small amount of olive oil in a mixing bowl and add the dough, turning the dough several times to coat.
• Cover the dough ball with plastic wrap and set aside in a warm spot until it has doubled in size, which should take about 45 minutes.
• Punch down the dough and turn out onto floured surface and knead until smooth.
• Form into another ball.
• Bring a large pot of salted water to a boil.
• Trim the asparagus ends off and discard.
• Peel the asparagus skin off of the stalk, starting just below the tip.
• Boil the asparagus until it is bright green, about 2-3 minutes.
• Chill immediately under cold running water.
• Cut in half lengthwise and reserve.
• Place the pizza stone in the oven and preheat to 350 degrees F.
• Cut the dough into four pieces and roll into balls.
• Use a rolling pin to roll the pieces into small disks, about 8 inches wide.
• Cover them with plastic and allow them to "proof" for about 5-10 minutes.
• Roll out again until each piece is about 1/2 inch thick.
• Sprinkle a pizza pan with cornmeal and transfer the dough pieces to it.
• Press your fingertips into the dough, leaving dimples in the surface.
• Sprinkle the dough with the 1/4 Celsius olive oil, salt, oregano, rosemary, and sage, being careful to distribute the ingredients evenly over all of the dough pieces.
• Sprinkle the pizza stone with cornmeal and bake the dough disks for about 20 minutes, or until lightly browned on top.
• Use a sharp knife to poke any large bubbles that form during baking.
• Remove the foccacia and top with the prosciutto, asparagus, and cheese slices.
• Return to the oven and bake until the cheese is melted and the toppings are warm, about 10 minutes.
• Cut the finished foccacia into wedge shaped pieces before drizzling with the truffle oil.
• Sprinkle with pepper and serve while hot.