Focaccia with Green Pesto, Prosciutto di Parma, and Tomatoes
Focaccia with Green Pesto, Prosciutto di Parma, and Tomatoes
Focaccia is a light Italian bread baked on a baking sheet in the oven. This focaccia recipe features several Italian specialties: savory Parma ham, fruity tomatoes, and aromatic pesto verde. Una esperienza magnifica!
Ingredients
For the focaccia (homemade):
400 g wheat flour (plus a little extra flour for kneading)
100 g semolina
6 g dry yeast
½ tbsp sugar
300 ml water (lukewarm)
a little extra virgin olive oil
For the focaccia topping:
½ glass ORO di Parma Pesto Verde
2–3 sprigs of thyme
100 g cherry or date tomatoes
300 g Parma ham
100 g fresh baby spinach
2–3 sprigs of basil
Step 1 : How to Make Focaccia
Mix the two types of flour in a large bowl and use a spoon to make a small well in the flour. Pour the water into a measuring cup and add the yeast and sugar. Let the mixture sit for a while until small bubbles form. Stir well, then add it to the flour.
Add the olive oil and sea salt, and knead the mixture with the remaining flour—first with a mixing spoon, then by hand. If the dough is still sticking to your hands, simply add a little more flour. If it’s too dry, add a little (!) water. Cover the mixing bowl with a clean kitchen towel and let the dough rise in a warm place (an oven preheated to 50 °C or on a radiator) for at least half an hour. The dough should have risen loosely.
Now gently roll out the dough on a baking sheet.
Step 2 : Baking the Focaccia
Now use your finger to gently press deep holes into the loose dough. Place a little thyme in each hole and top with a cherry or date tomato. Instead of fresh tomatoes, you can also use canned cherry tomatoes—they work wonderfully. Be sure to drain them first! Bake the focaccia for about 20–25 minutes at 220 °C (top and bottom heat) until it’s a nice golden brown. It shouldn’t brown too much, or it will become slightly dry.
Step 3 : The Topping
While the focaccia is in the oven, wash the baby spinach and gently pat it dry. Take the Parma ham out of the refrigerator and wash a few sprigs of basil.
Step 4 : Spread the pesto verde on the focaccia
Once the focaccia is done baking, remove the baking sheet from the oven and let it cool. Then use a spoon to spread a little pesto verde between the tomatoes—it looks sooo delicious!
Step 5 : Parma Ham
Now arrange the thinly sliced slices of Parma ham on the focaccia.
Step 6 : The Finale
To serve, cut the focaccia into pieces and garnish with a few leaves of baby spinach and basil. The focaccia looks best on a plate or a rustic wooden board. If you’re not in the mood for meat, why not try our recipe for tomato focaccia? Buon appetito!
Tip
Interesting Facts About Parma Ham
Did you know that Parma ham is a famous Italian specialty? Only specific breeds of pigs from central and northern Italy provide the meat for the aromatic Parma ham—prosciutto di Parma. The ham is air-dried for at least one year. The meat is mildly spicy and slightly tender. “Parma ham” is a protected designation, and genuine Parma ham bears a branded five-pointed crown on its rind. Another well-known Italian ham is San Daniele ham, which is similar to Parma ham and comes from Friuli. This recipe works wonderfully for that, too!
Ingredients
For the focaccia (homemade):
400 g wheat flour (plus a little extra flour for kneading)
100 g semolina
6 g dry yeast
½ tbsp sugar
300 ml water (lukewarm)
a little extra virgin olive oil
For the focaccia topping:
½ glass ORO di Parma Pesto Verde
2–3 sprigs of thyme
100 g cherry or date tomatoes
300 g Parma ham
100 g fresh baby spinach
2–3 sprigs of basil
