Focaccia with prosciutto and mozzarella

Soft focaccia with prosciutto and mozzarella, tasty and stringy. Very easy and quick to prepare, ideal to serve for an appetizer, a buffet, as a second course or for dinner. Very good to taste freshly baked or even at room temperature, I assure you that it is very soft!

A procedure not at all difficult with a guaranteed result that will certainly please everyone. You can prepare it for a standing buffet, a picnic, a children's party or as a hearty snack or as a main course for dinner, instead of the classic Saturday night pizza. In short, a versatile and appetizing preparation that will solve many different situations and that you can modify to your liking depending on the occasion or what you have at home.

Ingredients

400 g Flour 

250 ml Water

10 g Fresh brewer's yeast

1 tsp Sugar

1Egg

2 tablespoons Sunflower oil

Salt to taste

200 g Cooked prosciutto

2 Mozzarella

Milk to taste

Preparation

Crumble in a glass the fresh brewer's yeast or 3g of the dry one, add the sugar, a little warm water and mix with a teaspoon to dissolve. Pour the flour into a bowl, in the center pour the dissolved yeast, sunflower oil, egg and start kneading with a spoon. Finally add salt.

Pour the warm water and continue to knead with your hands until it forms a ball. Transfer the dough to a floured work surface and continue to work it with your hands in all directions, gradually adding the flour. You will have to get a soft and non-sticky dough. Transfer the dough to a bowl, cover with plastic wrap and let rise for 2/3 hours.

After the necessary time, divide the dough into two parts and spread, with your hands, a part on a sheet of lightly greased baking paper. Lift the baking paper and place it in a rectangular or round pizza pan. Stuffed with slices of cooked prosciutto and sliced mozzarella. Roll out the other half of dough with the help of flour and rolling pin and place it on the filling. Seal the edges well forming the border and let rise for 1 hour. After 1 hour, brush all the focaccia with milk and bake in a ventilated oven at 180 degrees for 30/35 minutes. Remove from the oven and serve the soft focaccia with prosciutto and mozzarella.

Variations

You can stuff and customize the focaccia with the cold cuts and cheeses you prefer.

Preservation

The FOCACCIA PROSCIUTTO E FORMAGGIO can be kept in the refrigerator closed in an airtight container for 1 day.