Cheese And Ham Stuffed Focaccia Recipe

There’s something truly magical about pulling a golden, homemade ham and mozzarella focaccia out of the oven, the aroma of oregano and garlic powder mingling in the air—it’s like your kitchen just took a trip to Italy, and I’m here for it. 🌿🧀

It brings me great joy to create dishes that are both comforting and flavorful. My Cheese and Ham Stuffed Focaccia hits all the right notes.

My recipe features a perfectly seasoned dough made from all-purpose flour, salt, and instant yeast. This warm, olive oil-enriched bread is filled with thinly sliced ham and shredded mozzarella cheese.

For enhanced flavor, I like to add a sprinkle of oregano and a dash of garlic powder while a topping of coarse sea salt (and optional fresh rosemary) provides a delightful finish.

Cheese And Ham Stuffed Focaccia Recipe Ingredients

• All-purpose flour: High in carbohydrates, provides structure and texture.
• Olive oil: Healthy fats, adds moisture and rich flavor.
• Ham: Rich in protein, lends savory depth and texture.
• Mozzarella cheese: Source of protein and calcium, contributes creaminess.
• Dried oregano: Aromatic herb, adds a hint of earthy flavor.

Cheese And Ham Stuffed Focaccia Recipe Ingredient Quantities

• 500g all-purpose flour
• 10g salt
• 7g instant yeast
• 350ml warm water
• 20ml olive oil, plus extra for greasing
• 150g ham, thinly sliced
• 150g mozzarella cheese, shredded
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• Coarse sea salt, for topping
• Fresh rosemary sprigs, optional

How to Make this Cheese And Ham Stuffed Focaccia Recipe

1. In a generous bowl for mixing, put together the flour that is all-purpose and salt. Stir well to mix the dry components uniformly.

2. Dissolve the instant yeast in warm water, then stir it into the mixture of flour. Add 20 milliliters of olive oil and mix everything together, forming a sticky dough.

3. Shifting the dough to a surface sprinkled with flour, knead it for around 10 minutes until it utterly transforms into something as smooth and elastic as the skin of a new-born. (If you want to use a stand mixer, use it and the dough hook. But know that you’re missing a chance for some truly zen kitchen time.)

4. Put the dough in a bowl that has been greased, cover it with a cloth that is wet but not dripping, and allow it to rise in a warm area for about 1 hour or until it has approximately doubled in size.

5. Set the oven to 220°C (428°F) to preheat. Get a large baking tray and oil it up—olive oil is good—to make sure whatever you put on it doesn’t stick.

6. When the dough has risen, punch it down to let out any excess air. Cut it into two equal parts.

7. Roll out one section of the dough into a rectangle that fits the baking tray. Lay it on the tray and layer the thinly sliced ham and shredded mozzarella cheese on top, leaving a border around the edges.

8. Unroll the second part of the dough and place it over the filling. Seal the edges by pressing them together firmly.

9. Olive oil should be brushed onto the top, after which dried oregano, garlic powder, and coarse sea salt should be sprinkled on. If fresh rosemary is being used, it should be placed on top as well.

10. Cook in the preheated oven for 20-25 minutes or until the focaccia has turned golden brown and feels firm to the touch. Allow it to cool for a few minutes and then cut into slices for serving. Have nice!

Cheese And Ham Stuffed Focaccia Recipe Equipment Needed

1. Mixing bowl
2. Spoon or whisk (for mixing)
3. Measuring cups and spoons
4. Stand mixer with dough hook (optional)
5. Clean surface or countertop (for kneading)
6. Pastry board or mat (optional for flour dusting)
7. Rolling pin
8. Greased bowl (for rising dough)
9. Damp cloth (for covering dough)
10. Oven
11. Baking tray
12. Pastry brush
13. Knife or dough cutter

FAQ

• Question:Is it permissible for me to use a different kind of cheese in place of mozzarella?
  Answer:
  Absolutely! You can replace mozzarella with provolone or cheddar, and you’ll get a similar, though slightly different, flavor profile.
• Question:Is it possible to make the dough ahead of time?
  Answer: Indeed, you can make the dough up to a whole day before you intend to bake and eat the final product. Just keep it in the fridge, and then let it sit a while at room temperature before you pop it in the oven.
• Question:Could this recipe be made gluten-free? Answer: You might use a gluten-free all-purpose flour mix, but results could be variable in texture and taste.
• Question:How can I tell when the focaccia has completed the baking process?
  The top of the focaccia should be a golden brown color and look/appear crisp. The underside should be golden brown, as well, but this is something you can either see yourself or have another person (one of your kitchen collaborators, perhaps) check for you. The underside of the focaccia should not look burnt! People seem to have different opinions about how you should know the focaccia is done baking. Some may prefer sound as the telltale sign, some may prefer sight.
• Question:May I incorporate additional components into the stuffing?
  Answer:
  Absolutely! You can add other ingredients to suit your taste, such as sun-dried tomatoes or olives.
• Question:What is the best way to store leftover focaccia?
  Response: Focaccia demi-sec should be rewrapped in the clingy embrace of plastic wrap, then placed in the dessert compartment of the refrigerator, good for an additional few days.

Cheese And Ham Stuffed Focaccia Recipe Substitutions and Variations

You can substitute it with whole wheat flour for a nuttier flavor, or use bread flour for a chewier texture.
Olive oil: Substitute with avocado oil or melted unsalted butter and enjoy a variety of rich flavors.
Use prosciutto, turkey slices, or a plant-based deli meat alternative for a vegetarian ham option.
Mozzarella cheese: Substitute fontina, provolone, or a non-dairy cheese to create a lactose-free option.
Oregano, dried: Use Italian seasoning or dried thyme instead.

Pro Tips

1. Proper Dough Hydration: When mixing the dough, if it feels too dry, add a little more warm water, a tablespoon at a time, to ensure proper hydration, which helps achieve a perfect texture in the baked bread.