This bread is absolutely delicious. The fat from the prosciutto melts with the cheese directly into the bread creating a cheesy and salty goodness.
3 cups bread flour, more for dusting
1/2 pound prosciutto, chopped
1/2 pound provolone, chopped
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/2 cups water
- In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rise for 12 to 24 hours in a warm spot.
- Place the dough on a lightly floured work surface and lightly sprinkle the top with flour and some of the prosciutto and the provolone. Fold the dough over on itself several times, adding prosciutto and cheese between each fold. Cover loosely with plastic wrap or a floured kitchen towel and let rest for 15 minutes.
- Divide the dough into 8 pieces and shape each piece into a ball. Generously sprinkle a baking pan with flour and corn meal and arrange the dough balls on the baking pan. Let the dough rise for 2 hours.
- Brush the dough with an egg and sprinkle with your favorite seed (sesame, poppy, fennel…).
- Bake for 30 minutes in a pre-heated 400 degree oven.
Feel free to get creative:
- Add fresh herbs.
- Substitute other cured pork products for prosciutto.
- Use any cheese you like or any combination.
- Eliminate the pork and cheese and use only rosemary for the best Rosemary Focaccia.
- Vary the shapes and size of the bread to suit you.