a cast iron pan of baked focaccia

Rosemary, Prosciutto, and Prune Focaccia

Kyle Kuklewski’s Rosemary, Prosciutto, and Prune Focaccia bread is loaded with fabulous flavors!

The combination of prunes, prosciutto, and rosemary makes for a sweet-savory flavor profile in this classic focaccia recipe by Chef Kyle of Ramekins. Although this recipe starts with a yeast base, it doesn’t require a lot of kneading or rising time.

What is a focaccia? How is it different than pizza dough?

Focaccia is a pillowy Italian-style bread made with yeast and bread flour. It’s typically rolled into a pan. Pizza dough is baked immediately after rolling. Focaccia, on the other hand, is allowed to rise after it’s rolled out. Chefs then use their fingertips to create indentations in the fluffy dough, and then drizzle it with olive oil and herbs. Finally, the focaccia is baked at a high temperature until golden brown.

slices of Rosemary, Pancetta, Prune Focaccia

The base recipe for focaccia

Variations on focaccia bread have been around for thousands of years. The basic recipe is made with yeast, olive oil, flour, water and salt. Some people prefer this beautiful bread in it’s simplest form, baked and sliced, while others love it piled high with tasty toppings.

What toppings are used in this focaccia recipe?

Chef Kyle added classic Mediterranean toppings to this focaccia. Prosciutto, feta, cherry tomatoes and prunes give this dish sweet and savory appeal, while fennel, rosemary and garlic add an irresistible herbal aroma.

Why are prunes a great addition to this recipe?

person holding a bowl of California prunes in their hands

Prunes are a delicious addition to both sweet and savory recipes! They are a staple in Mediterranean cuisine, and an important part of the Mediterranean diet. In addition to their fabulous flavor, prunes are considered a superfood. California prunes can play an important role in maintaining bone health, heart health and gut health.

a cast iron pan of baked focaccia

Rosemary, Prosciutto, and Prune Focaccia

Kyle Kuklewski, Executive Chef, Ramekins
Kyle Kuklewski's Rosemary, Prosciutto, and Prune Focaccia bread is loaded with fabulous flavors!
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time: 1 hour 15 minutes
Course Appetizer, Side Dish
Servings 4
Calories 328 kcal


  • 1 1/2 tsp active dry yeast
  • 2 tsp honey
  • 1 cup water roughly 105° (40C)
  • 2 1/2 – 3 cups all-purpose flour
  • 1 tsp kosher salt
  • 1/4 cup olive oil
  • 1/2 cup feta crumbled
  • 2 slices prosciutto cut in ribbons
  • 1 sprig rosemary lightly chopped
  • 1 cup California Prunes lightly chopped
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup roasted garlic lightly chopped
  • 1 TBSP fennel seeds soaked in 1/4 cup water


  • In a medium bowl, stir yeast and honey into the warm water and let stand for 10 minutes or until it starts to softly foam. Add half of the olive oil and fennel seeds (along with soaking liquid).
  • Combine the flour and salt in a large bowl. Slowly stream the liquids into the dry ingredients and mix until well incorporated. Mix until the dough comes away from the sides of the bowl. Start with 2 1/2 cups (440g) of flour and adjust up to 3 cups (500g) as needed). Gently knead until smooth.
  • Place dough in a well-oiled bowl and cover surface of dough with more olive oil. Cover bowl with plastic wrap and store in a warm place (such as the inside of an unheated oven with the light on). Let rise for an hour or until the dough has doubled in size.
  • Gently press the dough into a well-oiled 12-inch (30cm) cast iron skillet, stretching as you press it. Using your fingertips, dimple the dough and top with the feta, half of the rosemary, prosciutto, prunes and half of the garlic throughout the dough. Use your fingers to gently press ingredients into the dough.
  • Lightly cover the pan and allow to rest for 15 minutes. It will rise some more.
  • Preheat oven to 450°F (230C).
  • Drizzle the dough generously with olive oil. Sprinkle with sea salt and cherry tomatoes. Place in the middle of the oven and bake for 15-18 minutes, until golden. Reduce oven to 425°F (220C). Top focaccia with remaining rosemary and garlic and bake for 5 more minutes.


Once you’ve mastered our this focaccia recipe, try using the focaccia as a base for one of our other flatbread recipes, like this Caramelized Onion Flatbread!


Calories: 328kcalCarbohydrates: 37gProtein: 6gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 19mgSodium: 831mgPotassium: 452mgFiber: 4gSugar: 20gVitamin A: 515IUVitamin C: 8mgCalcium: 150mgIron: 1mg
Keyword flatbread, focaccia, pizza, prosciutto, prune jam
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