Summer Peach and Prosciutto Focaccia with Honey and Rosemary

Name: Summer Peach and Prosciutto Focaccia with Honey and Rosemary
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 500 g flour (type 00 or all-purpose flour); 7 g instant yeast; 10 g fine salt; 1 tsp sugar; 350 ml lukewarm water; 6 tbsp olive oil (extra virgin), divided; 2 ripe peaches, cut into thin slices; 100 g prosciutto crudo (slices); 4 sprigs of fresh rosemary; 2 tbsp liquid honey; 1 tsp coarse sea salt; Freshly ground black pepper to taste

Zomerse Perzik-Prosciutto Focaccia met Honing en Rozemarijn

A light, crispy focaccia topped with juicy summer peaches, salty prosciutto and fragrant rosemary — an Italian classic at its summery best.

Prep20 min
Cook25 min
Total45 min
Servings6 servings

Ingredients

500 g flour (type 00 or all-purpose flour)
7 g instant yeast
10 g fine salt
1 tsp sugar
350 ml lukewarm water
6 tbsp olive oil (extra virgin), divided
2 ripe peaches, cut into thin slices
100 g prosciutto crudo (slices)
4 sprigs of fresh rosemary
2 tbsp liquid honey
1 tsp coarse sea salt
Freshly ground black pepper to taste

Preparation

Combine the flour, instant yeast, sugar and fine salt in a large bowl. Add the lukewarm water and 3 tablespoons of olive oil, then knead everything together into a smooth, slightly sticky dough — this takes about 8 to 10 minutes by hand or 5 minutes with a stand mixer. Cover the bowl with a damp kitchen towel and leave the dough to rise in a warm place for 1 hour, or until it has doubled in volume.
Generously grease a baking tin of approximately 30 x 20 cm with 2 tablespoons of olive oil. Punch down the risen dough, place it in the tin and gently press it out with your fingers until it covers the entire base. Cover again and leave the dough to rest for a further 20 minutes so that it rises slightly.
Preheat the bakeVIA mini oven to 220 degrees Celsius using the top and bottom heat setting. Press your fingertips firmly into the dough to create deep dimples across the entire surface — this gives the focaccia its characteristic texture and ensures a crispy crust.
Distribute the peach slices evenly over the dough and loosely drape the prosciutto slices in between so that they become lightly crispy during baking. Scatter the rosemary needles over the top, drizzle the remaining tablespoon of olive oil over everything and sprinkle with coarse sea salt and freshly ground black pepper.
Slide the baking tin into the bakeVIA mini oven and bake the focaccia for 22 to 25 minutes until golden brown and cooked through, with crispy edges and lightly caramelised peaches. Remove the focaccia from the oven, immediately drizzle the liquid honey over the top and leave to rest for 5 minutes before cutting into wedges or squares and serving.