Prosciutto Plum Focaccia

01Method

1. 1

   Combine the yeast with warm water in a large bowl and allow the mixture to rest for 15 minutes.

2. 2

   Pour in one tablespoon of olive oil, then add the sugar, flour, and salt. Mix with a wooden spoon until a soft, sticky dough comes together, scraping down any dough clinging to the bowl's sides as you go.

3. 3

   Drizzle another tablespoon of olive oil over the dough and lightly coat your hands with it. Lift the dough and, with your fingers underneath, gently stretch the edges downward and tuck them under, rotating as you go, to create a smooth ball with slight surface tension. Return the ball to the bowl smooth side up, cover, and refrigerate overnight.

4. 4

   The following morning, remove the dough from the refrigerator and allow it to rise at room temperature until it has doubled in volume, approximately 1½ hours.

5. 5

   Coat a work surface generously with olive oil and turn the dough out onto it. Flatten into a large rectangle, then fold it into thirds in one direction and then the other, yielding a compact rectangle roughly 6×9 inches.

6. 6

   Coat a sheet pan generously with olive oil and place the dough rectangle on it. Press the dough to about ½-inch thickness, cover, and let it proof at room temperature until it has spread, risen slightly, and bubbles appear on the surface, 1½ to 2 hours.

7. 7

   While the dough proofs, wrap each plum section in prosciutto and keep refrigerated until ready to use.

8. 8

   Heat the oven to 475 degrees F (245 degrees C).

9. 9

   Scatter rosemary over the dough surface. Press the prosciutto-wrapped plum sections firmly into the dough in a 3×4 grid. Finish with a light drizzle of olive oil and a sprinkle of sea salt.

10. 10

    Bake until the focaccia is deep golden brown, 17 to 20 minutes. Immediately upon removing from the oven, brush with additional olive oil if desired. Transfer to a wire rack and cool completely before slicing.