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Grilled Peaches, Prosciutto, Burrata & Basil on Homemade Focaccia Bread

This focaccia bread is perfect. It's soft on the inside yet crunchy on the outside. A little salty bite with the sweet flavor of the olive oil. Enjoy it plain, with a dipping sauce or top it with grilled peaches, prosciutto, cheese and fresh basil. Can be served as a meal or appetizer.

Course Appetizer, Side Dish
Cuisine American, Italian
Keyword Focaccia, Grilled Peaches, Italian appetizer
Cook Time 18 minutes
Resting Time 45 minutes
Author The Tiny Fairy

Ingredients

  • 2 teaspoons rapid-rising dry yeast
  • 1 cup warm water, 110°F
  • 1 Tablespoon sugar
  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons kosher salt (Diamond Crystal Kosher Salt)
  • ¼ cup olive oil, plus extra for coating and drizzling
  • cornmeal for dusting
  • ½ teaspoon Italian Seasoning mix
  • Toppings:
  • 1 ½ - 2 peaches, sliced
  • 1 3-ounce package of prosciutto ham
  • 3-4 balls of burrata cheese, quartered
  • 1 plum tomato, sliced
  • 1 handful basil leaves
  • salt and ground black pepper

Instructions

  1. In a small mixing bowl, combine the yeast, warm water and sugar. Gently mix to combine and set aside so the yeast can proof, about 3-8 minutes. Once the yeast has proofed, add to the stand alone mixer.

    Note: Bubbles will begin to form on top as the yeasts interacts with the sugar. If the yeast doesn't bubble, discard and begin again.

  2. With the mixer on low speed, slowly add the flour. As the flour becomes incorporated, add the salt and olive oil. When the dough begins to come together, increase the speed to medium and knead the dough until it becomes smooth and elastic. Make sure you stop frequently to scrape the sides and hook, ensuring all the ingredients become incorporated into the dough.

  3. Turn the dough onto a lightly floured surface and knead a few times with the heel of your palm. Form the dough into a round ball and place the dough in a separate bowl that has been coated in olive oil. Toss the dough to coat completely, cover the bowl with plastic wrap or a damp towel and allow the dough to rise in a warm place for 30 minutes or until doubled in size.

  4. Remove the dough from the bowl and place it on the counter. Using your fingers, stretch the dough out into a rectangle that's about 1/2 inch thick. Place it on an inverted half sheet pan and cover with plastic wrap again for 15 minutes to give the dough a second rise. Pre-heat the oven to 400°F while the dough rests and prep the toppings.

  5. Once the dough has rested, indent your fingers throughout, drizzle with olive oil and sprinkle Italian Seasoning mix across the dough in a zig-zag motion. Bake on the bottom rack for 15 to 20 minutes or until golden brown.

  6. While the bread is baking, grill the peaches on a grill pan or outdoor grill. Slice the plum tomato and quarter the burrata cheese.

  7. As soon as the bread comes out of the oven, layer the prosciutto, cheese, tomato and grilled peaches. Add basil leaves and lightly season with salt, pepper and a little olive oil.

    Enjoy.