Easy Ham and Cheese Focaccia
So truth be told, I’m not sure if this is TRULY focaccia since traditionally any toppings are either added on top of the dough before baking or they’re draped atop after the bread comes out of the oven. In this case I’ve taken my tried and true focaccia recipe and have folded in a bunch of ham and cheddar into the dough before the final rise, which I must say results in a delicious bread that is studded with savory ham and tangy cheddar with every bite. This recipe is so easy—just a few hours (most of which the dough is proofing), and is the perfect accompaniment for dinner, brunch, or snack time.
Serves 4-6
INGREDIENTS
1½ cups AP flour
1 tsp instant yeast
½ tsp kosher salt
¾ cup warm water
4 oz sharp cheddar, cubed
4 oz ham, cubed
¼ cup olive oil plus 1 tsp
1 tsp flat leaf parsley, minced
Flaky sea salt
METHOD
In a medium bowl, combine flour, yeast, and salt. Add water and use a spatula to mix until it starts to form a ball, then mix in 1 tsp olive oil (dough will be wet). Cover tightly with plastic wrap and let rest on the counter for 1 hour.
After an hour, knead dough on a lightly floured surface, giving the dough 10 turns. For the final 2-3 turns incorporate ham and cheddar until they’re evenly distributed (it will seem like a lot—don’t worry). In a 10” cast iron, add ¼ cup olive oil and place the dough inside (this may seem like a lot of olive oil but that’ll give this focaccia its crispy crunchy crust). Use your fingers to press the dough into an even layer that covers the pan. Turn the dough a few times to coat the top with oil. Cover with a cloth towel and rest for 10-15 minutes.
Preheat oven to 500F. After 15 minutes use your fingertips and poke holes all through the dough across the surface. Brush the surface with a thin coat of olive oil (there should be enough in the pan, just tilt the pan and use your brush to capture some of the oil). Sprinkle with flaky sea salt, then bake for 10-12 minutes or until the surface is golden brown.
Remove from the skillet, sprinkle with more flaky sea salt and cool on a baking rack for 5-10 minutes, garnish with parsley and slice and serve. This focaccia is best eaten fresh out of the oven and/or the day it’s made.