FOCACCIA WITH HERBED-HONEY PLUMS AND PROSCIUTTO

Focaccia With Herbed-Honey Plums and Prosciutto image

Featuring a combination of tart plums, sweet honey and salty prosciutto, this focaccia is delicious as a snack or appetizer and also as a light lunch when paired with a salad. Go with fresh, ripe but firm plums as they will soften once baked. The herb of choice is rosemary, but any fragrant, woodsy herbs, such as thyme, marjoram or oregano work well, too. Letting the dough ferment slowly in the refrigerator builds more flavor. The dough can be refrigerated up to 3 days in advance of baking.

Provided by Yewande Komolafe

Categories dinner, lunch, snack, breads, appetizer, main course

Time 2h30m

Yield 8 to 12 servings

Number Of Ingredients 10

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Ingredients

1 teaspoon instant dry yeast
1 1/2 cups warm water (about 110 degrees)
3 1/4 cups/453 grams all-purpose flour
1 tablespoon granulated sugar
1 tablespoon plus 1/2 teaspoon kosher salt
6 tablespoons extra-virgin olive oil, plus more as needed
1/3 cup honey
2 sprigs rosemary, thyme, marjoram, oregano or any woodsy herb of choice
3 firm but ripe plums (about 12 ounces), pitted and thinly sliced
4 ounces very thinly sliced prosciutto, torn into 2- to 3-inch pieces

Steps:

In the bowl of a stand mixer, whisk together the yeast and warm water. Let stand until foamy, about 5 minutes.
Using a wooden spoon, stir the flour, sugar and 1 tablespoon salt into the yeast solution and mix until a shaggy dough forms. Add 3 tablespoons olive oil and fit the mixer with the dough hook. Beat on medium speed to knead until smooth and elastic, 5 to 10 minutes.
Lightly oil a large bowl. Transfer dough to the bowl and turn to coat lightly with oil. Cover bowl with a clean dish towel. Set in a warm place until dough has doubled in size, 1 to 2 hours.
While dough is rising, combine the honey and herbs in a small pot. Gently warm over low for 8 minutes. Remove from heat and let herbs steep until ready to use.
In a medium bowl, toss the plums with 2 tablespoons of the herbed honey. Sprinkle with 1 tablespoon olive oil and the remaining ½ teaspoon salt and mix.
Spread remaining 2 tablespoons olive oil on a half-sheet pan. Transfer the dough to the pan and, using your hands, pat into an oval, about ½-inch thick, leaving about a 1-inch border between the dough and edges of the pan. Allow the dough to rise to about 3/4-inch thickness, uncovered, 20 to 30 minutes. Meanwhile, heat oven to 400 degrees.
Use your fingers to make dimples all over the surface of the dough. Top the dough with the herb sprigs from the honey (reserve the honey) and the sliced fruit. Discard any liquid from the fruit. Drizzle the top all over with olive oil. Bake until the dough is light golden brown and the fruit is cooked through and soft, about 25 minutes.
Dab the surface with the herbed honey while the focaccia is still hot. Allow to cool slightly before topping with the prosciutto. Move the bread to a board and cut into squares while warm to serve.