Stuffed Focaccia
A golden, crispy Italian flatbread filled with a savory layer of melted cheese and savory ham.
Ingredients
- •2 tubes refrigerated pizza dough or 1 batch homemade focaccia dough (about 500g total)
- •200g mozzarella cheese, sliced or shredded
- •150g thinly sliced prosciutto or deli ham
- •3 tablespoons extra virgin olive oil, divided
- •1 teaspoon flaky sea salt
- •1 tablespoon fresh rosemary, chopped
Instructions
- 1
Preheat your oven to 200°C (400°F) and generously brush a 9x13-inch baking pan with one tablespoon of olive oil.
- 2
Divide the dough into two equal portions. Roll out the first portion to fit the bottom of your prepared baking pan.
- 3
Layer the mozzarella cheese evenly over the bottom dough, leaving a small border around the edges.
- 4
Place the slices of prosciutto or ham evenly over the cheese layer.
- 5
Roll out the second portion of dough and place it carefully over the filling, pinching the edges of the top and bottom dough together to seal completely.
- 6
Drizzle the remaining olive oil over the top of the dough, use your fingers to press dimples into the surface, and scatter the chopped rosemary and flaky sea salt evenly across it.
- 7
Bake in the preheated oven for 25 to 30 minutes until the top is deeply golden brown and the cheese is fully melted and bubbling inside.
- 8
Allow the focaccia to rest for 5 minutes in the pan before slicing into squares and serving warm.
💡 Chef tips
- You can customize the filling by adding sautéed spinach, sliced tomatoes, or caramelized onions alongside the cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster oven to restore crispiness.
✅ How it should turn out
The finished focaccia has a shatteringly crisp, olive-oil-rich crust topped with fragrant rosemary and flaky salt, yielding a warm, gooey, and savory melted cheese and meat center when sliced.