Focaccia Del Contadino Recipe

Activate yeast

In a small bowl, combine the warm water, sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl, whisk the flour and 2 tsp fine sea salt. Make a well and pour in the foamy yeast mixture and 1/4 cup (0.25 cups) olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). The dough should be slightly sticky but cohesive. Add a teaspoon of flour at a time only if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm place 60–75 minutes, until doubled in size.

Shape in pan

Generously oil a 10x15-inch (or similar) rimmed baking sheet. Press the risen dough into the pan, stretching gently to the edges. If it resists, let rest 10 minutes and continue stretching. The dough should be roughly 1/2–3/4 inch thick.

Second rest

Cover the dough loosely with oiled plastic wrap or a damp towel and let rest 20–30 minutes to puff slightly.

Dimple and season

Preheat oven to 450°F (230°C). Use your fingertips to press deep dimples across the dough surface. Drizzle 2 tablespoons olive oil evenly over the top so oil pools in the dimples.

Herbs & salt

Sprinkle the fresh chopped rosemary and dried oregano evenly over the surface. Scatter the coarse sea salt and freshly cracked black pepper across the dough.

Bake

Bake in the preheated oven 18–22 minutes until the top is golden brown and the interior registers about 200°F (93°C) or sounds hollow when tapped. Rotate pan halfway through if your oven bakes unevenly.

Cool

Remove from oven and immediately brush/pour a small additional drizzle of olive oil (about 1 tsp) over the top. Let cool 10–15 minutes in the pan, then transfer to a cutting board and cut into 8 pieces. Serve warm or at room temperature.

While focaccia is baking, halve the cherry tomatoes and place in a bowl. Add 2 tsp olive oil, 1 tsp balsamic vinegar, sliced basil, 1/2 tsp fine sea salt and 1/4 tsp cracked pepper. Toss gently and let sit 10–15 minutes to macerate and develop flavor.

On each focaccia portion, arrange 1 ounce (or one slice folded) of prosciutto and a few slices of fresh mozzarella (about 1 oz each portion). Spoon a generous tablespoon of the seasoned cherry tomatoes on top or alongside.

Finish with a small drizzle (about 1 tsp) of extra-virgin olive oil and a light crack of black pepper. Optionally garnish with a small basil leaf or extra rosemary sprig.

Serve immediately as an antipasto: warm focaccia with savory prosciutto, creamy mozzarella and bright seasoned cherry tomatoes.