Rosemary, Prosciutto, and Prune Focaccia


1.5 tsp active dry yeast

2 tsp honey

1 cup water, (roughly 105˚)

2 ½ cup AP flour + more for correct texture

1 tsp kosher salt

¼ cup olive oil

1/2 cup feta, crumbled

2 slices prosciutto, cut in ribbons

1 sprig rosemary, lightly chopped

1 cup prunes, lightly chopped

1/2 cup cherry tomatoes, halved

¼ cup roasted garlic, lightly chopped

1 tbsp fennel seeds, soaked in ¼ 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 liquid). Mix the flour and salt in a large bowl. Slowly stream the liquids to the dry ingredients and mix until well incorporated. Mix until the dough comes away from the sides of the bowl. You may need to add more flour for proper consistency. Gently knead until smooth. Place the dough in a well-oiled bowl and be sure to cover with more olive oil. Cover the bowl with plastic wrap and store in a warm place to rise for an hour or until the dough has doubled in size.

Brush a sheet tray with olive oil. Gently press the dough on the pan stretching as you press it. Using your fingertips, dimple the dough continuing to stretch and cover the pan as much as possible. Spread the feta, ½ the rosemary, prosciutto, prunes and half of the garlic throughout the dough and using your fingers, gently press the ingredients into the dough. Lightly cover the pan and allow to rest for 15 minutes. This should also give it time to rise.

Drizzle dough generously with olive oil. Sprinkle with sea salt and cherry tomatoes. Place in the middle of the oven (about 325-350˚) and bake until golden, roughly 10-15 minutes. Top with remaining rosemary and roasted garlic and then continue to bake for 5 minutes.