Do you ever buy a certain ingredient to make a single dish and then you have a ton of it left over? Honey, I feel you. This is exactly what happened when I made the Miso Hungry Burger.
I bought a whole packet of prosciutto when I only needed a couple of slices. Yeah maybe I could have gone to a deli and got the exact amount of slices I needed, but that requires more effort and time. Plus if I did that this Focaccia would never have been born.
One thing I can not stand is food waste, even when I’m so full I’m about to vomit, if there’s food on my plate I will finish it. Don’t even think about throwing anything away in front of me, whether that be 12 cents worth of oats or $38 steak. I don’t want to sound like a PMSing bitch about it, but I am.
Instead of shoving the prosciutto to the back of the fridge, where it became forgotten about, growing mould and begging for somebody to end its life. I grabbed all the ingredients that looked like they were on their last leg and made this Prosciutto and Tomato Focaccia.
Loaded with a tangy tomato, shallot, and balsamic mix, fire roasted capsicum, salty prosciutto, loads of fresh basil leaves and finally finished off with a generous sprinkling of parmesan cheese. Perfect for a throw together meal when you have an unexpected guest, going on a picnic or just have to use up some ingredients.
I know some parts of the prosciutto look burnt, they didn’t taste burnt just extra crispy. For presentation, purposes do not get distracted by dreamy Gordon Ramsay and keep an eye out if the prosciutto starts to turn before the dough is cooked place a layer of foil over the top for the remaining cooking time.
- 3 cups plain flour
- 7 grams active dry yeast
- 3 tbsp olive oil
- 1 tsp salt
- 1 cup warm water
- 250 grams grape perino tomatoes and sunburst tomatoes
- 3 spring onion stalks, sliced
- 2 cloves of garlic diced
- 2 tbsp balsamic vinegar
- 3 slices chargrilled capsicum, sliced
- 4 slices raw prosciutto, sliced
- 1 cup loosely packed basil leaves
- 1/2 cup finely grated parmesan
Add all the ingredients accepts the water into a mixing bowl and give it a mix. Add half the water and mix, add the rest of the water and mix until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 5 minutes until the dough is smooth.
Add oil to a bowl add in your dough, swirl it around and cover with plastic wrap let rise for an hour in a warm spot or until doubled in size.
Lightly oil a baking sheet that has sides, place dough in and punch down to deflate. Using your fingertips press the dough down evenly over the bottom of the pan. Use your fingertips to add dimples to the dough and let rise for another 30 minutes.
Slice the tomatoes in half, mix in a bowl with spring onions, garlic, and balsamic vinegar. Spread over the top of the dough along with capsicum, basil leaves, prosciutto and sprinkle with the parmesan cheese.
Place into a preheated 220°c oven and bake for 20 minutes or until golden.
Watch the video for Prosciutto and Tomato Focaccia here:
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