Filled Focaccia With Ham and Melted Fontina: A Taste of Italian Comfort

My grandmother, Nonna Emilia, always had a way of making simple ingredients sing. I remember the intoxicating aroma that would waft from her kitchen every Sunday – a symphony of baking bread, melting cheese, and savory ham. This filled focaccia brings back those cherished memories. It’s a warm, comforting embrace in every bite, a reminder of family, love, and the simple pleasures of life. I think of Nonna every time I bake this, and the joy it brings me.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 8
• Yield: 1 focaccia
• Dietary Type: Not specified (Contains Gluten & Dairy)

Ingredients

For the Dough:

• 250 g bread flour
• 1 teaspoon easy-blend dry yeast
• 150 ml water
• 1 tablespoon olive oil
• 1 teaspoon salt

For the Filling:

• 175 g Parma ham
• 350 g Fontina cheese (or 350g Gruyere cheese)
• 3 tablespoons fresh sage leaves, chopped
• Fresh ground black pepper

For the Top:

• 15 small sprigs fresh rosemary
• 2 tablespoons olive oil
• 1 teaspoon sea salt

Equipment Needed

• Bread Machine
• Baking Tray or Pizza Stone
• Clean Cloth
• Oven

Instructions

1. Begin by preparing the dough. Add the bread flour, easy-blend dry yeast, water, olive oil, and salt to your bread machine in the order recommended by the manufacturer. Set the machine to the dough setting and start the process.
2. While the dough is being prepared, get started on the filling. Thinly slice the Fontina cheese (or Gruyere, if you’re using it). Separate the slices of Parma ham so they’re ready to be arranged.
3. Once the dough cycle is complete, remove the dough from the bread machine. Turn it out onto a lightly floured surface.
4. Divide the dough into two equal portions.
5. Roll out one portion of the dough to form a rough rounded rectangle, approximately 28 x 20 cm (around 11 x 8 inches).
6. Carefully transfer the rolled-out dough onto a baking tray or pizza stone.
7. Arrange the slices of Parma ham evenly over the dough, making sure they extend right to the edges.
8. Next, spread the sliced Fontina cheese (or Gruyere) over the ham.
9. Scatter the chopped fresh sage leaves generously over the cheese.
10. Season the filling well with freshly ground black pepper.
11. Roll out the remaining portion of dough to a similar size and shape as the first.
12. Gently lay the second sheet of dough on top of the filling, covering it completely.
13. Pinch the edges of the top and bottom dough layers together firmly to completely seal in the filling. Ensure there are no gaps or openings.
14. Cover the assembled focaccia with a clean cloth. Allow it to puff up in a warm place for about 30 minutes.
15. Preheat your oven to Gas Mark 6/400°F/200°C.
16. Once the dough has rested and puffed up, use your finger to make approximately 15 small dimples evenly spaced across the surface of the focaccia.
17. Gently press the sprigs of fresh rosemary into the dimples you’ve created.
18. Drizzle the olive oil evenly over the entire surface of the focaccia.
19. Sprinkle the sea salt generously over the oiled surface.
20. Bake in the preheated oven for 20-25 minutes, or until the dough is crisp and golden brown. The cheese should be melted and bubbly.
21. Remove the baked focaccia from the oven and allow it to cool slightly before serving.
22. Cut the focaccia into wedges or squares to serve.

Expert Tips & Tricks

• For a richer flavor, brush the top of the focaccia with garlic-infused olive oil before baking. Simply heat olive oil with crushed garlic cloves for a few minutes, then strain before using.
• If you don’t have fresh sage, you can use dried sage. Use about 1 tablespoon of dried sage.
• To prevent the bottom crust from becoming soggy, preheat your baking tray or pizza stone in the oven before placing the focaccia on it.
• If the top of the focaccia is browning too quickly, tent it loosely with foil during the last few minutes of baking.

Serving & Storage Suggestions

Serve the filled focaccia straight from the oven for the best experience – the cheese will be beautifully melted, and the dough will be wonderfully crisp. It’s fantastic as a centerpiece for a casual lunch or a hearty appetizer for a gathering. Leftovers can be stored at room temperature for up to 24 hours or in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat it in a microwave, but the crust will not be as crisp. While freezing is possible, it may affect the texture of the dough and cheese. If you do freeze it, wrap it tightly in plastic wrap and then foil. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	359 kcal	18%
Total Fat	19.1 g	29%
Saturated Fat	9.2 g	46%
Cholesterol	50.8 mg	17%
Sodium	933.7 mg	39%
Total Carbohydrate	30.7 g	10%
Dietary Fiber	1.2 g	5%
Sugars	0.8 g	3%
Protein	15.5 g	31%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Substitute the Parma ham with grilled vegetables like zucchini, bell peppers, and eggplant.
• Spicy: Add a pinch of red pepper flakes to the filling for a touch of heat. You can also use spicy salami instead of ham.
• Different Cheeses: Experiment with different cheeses like provolone, mozzarella, or asiago. A blend of cheeses can also add complexity to the flavor.
• Herb Variations: Try using different herbs like oregano, thyme, or basil instead of or in addition to sage.
• Gluten-Free: While it will alter the dough texture, you can attempt this recipe using a gluten-free bread flour blend. Be sure to follow the instructions on the gluten-free flour package, as you may need to add a binder like xanthan gum.

FAQs (Frequently Asked Questions)

Q: Can I make the dough by hand instead of using a bread machine?
A: Absolutely! Combine the ingredients in a bowl, knead for 8-10 minutes until smooth and elastic, then let it rise in a warm place for about an hour, or until doubled.

Q: Can I prepare the focaccia ahead of time?
A: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Allow it to come to room temperature before rolling it out.

Q: My focaccia is browning too quickly on top. What should I do?
A: Tent the focaccia loosely with aluminum foil during the last few minutes of baking to prevent it from burning.

Q: Can I use dried herbs instead of fresh?
A: Yes, but fresh herbs offer a more vibrant flavor. If using dried sage, use about 1 tablespoon.

Q: How do I know when the focaccia is done baking?
A: The focaccia is done when the dough is golden brown and crisp, and the cheese is melted and bubbly. The internal temperature should reach around 200°F (93°C).

Final Thoughts

This filled focaccia with ham and melted Fontina is more than just a recipe; it’s an experience. It’s an invitation to slow down, savor the moment, and enjoy the simple pleasures of homemade goodness. Whether you’re sharing it with family, friends, or simply indulging in a quiet moment of self-care, I hope this focaccia brings you as much joy as it brings me. Don’t hesitate to experiment with different fillings and herbs to create your own unique version. I’d love to hear about your creations and any variations you try – happy baking! Pair this focaccia with a simple green salad and a glass of crisp white wine for a complete and satisfying meal.