A delightful focaccia recipe filled with savory ham and melted cheese, perfect for any occasion.
Add the bread flour, yeast, warm water, olive oil, and salt into the bread machine in the recommended order. Set it to the dough cycle and start.
Ensure the water is warm but not hot to activate the yeast properly.
While the dough is being prepared, slice the cheeses and separate the ham slices.
Use a sharp knife or a cheese slicer for even slices.
Once the dough is ready, turn it out onto a floured surface and divide it into two equal portions.
Lightly flour your hands to prevent the dough from sticking.
Roll out one portion of the dough into a rectangle approximately 28x20 cm.
Roll gently to avoid tearing the dough.
Place the rolled-out dough onto a baking tray and layer the ham slices evenly on top, followed by the cheeses and sage leaves. Season with black pepper.
Ensure the filling is evenly distributed for consistent flavor.
Roll out the second portion of dough and place it over the filling. Pinch the edges together to seal.
Press firmly to ensure the edges are sealed to prevent the filling from leaking.
Cover the assembled focaccia with a clean cloth and let it rise for 30 minutes.
Place the tray in a warm, draft-free area for the best rise.
Preheat the oven to 200°C (400°F).
Ensure the oven is fully preheated before baking for even cooking.
Make small dimples in the top dough with your fingers, insert rosemary sprigs, drizzle with olive oil, and sprinkle with sea salt.
The dimples help the olive oil and rosemary infuse the dough.
Bake the focaccia for 20-25 minutes until golden and crisp.
Check the focaccia towards the end of the baking time to avoid overcooking.
Remove from the oven, let cool slightly, and cut into wedges or squares to serve.
Serve warm for the best flavor and texture.
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