Prosciutto E Pomodori Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy.

In a large mixing bowl or stand mixer bowl, whisk together the all-purpose flour and fine sea salt. Make a well in the center.

Add the foamy yeast mixture and 2 tablespoons extra-virgin olive oil to the flour. Mix with a spatula until a shaggy dough forms. If using a stand mixer, fit with the dough hook and mix on low for 6–8 minutes until a smooth, slightly sticky dough forms. If mixing by hand, turn onto a lightly floured surface and knead 8–10 minutes.

Lightly oil a clean bowl with remaining 1 tablespoon olive oil, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Grease a 10x14-inch baking sheet or large rimmed sheet with 2 tablespoons olive oil. Transfer the risen dough to the pan and gently stretch and press it with oiled fingertips to fill the pan to the edges. If it resists, let rest 10 minutes and continue. Cover loosely and proof for 30–40 minutes until puffy.

Preheat oven to 450°F (230°C). Using oiled fingertips, dimple the dough all over to create the characteristic focaccia surface. Drizzle any remaining olive oil lightly over the top and sprinkle with coarse sea salt (1 tablespoon).

Bake in preheated oven on the middle rack for 15–20 minutes, until golden brown and crisp at edges. Remove from oven and let cool in the pan 10 minutes, then transfer to a wire rack to cool slightly (10–15 minutes) before adding cold toppings so the prosciutto doesn't wilt.

While the dough is proofing or baking, prepare the marinated tomatoes. In a bowl, combine the halved/quartered tomatoes, 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Toss gently to coat.

Fold in the chiffonaded fresh basil. Taste and adjust seasoning. Let the tomatoes macerate at room temperature for at least 20–30 minutes (they can sit up to 2 hours) so flavors meld and some juices form.

Tear or slice the smoked buffalo mozzarella into 1/3–1/2-inch pieces. If the cheese is very moist, pat lightly with paper towel.

Top the slightly cooled focaccia with pieces of smoked mozzarella, distributing evenly but leaving spaces for tomatoes and prosciutto. If you prefer, warm the focaccia very briefly (3–4 minutes at 350°F) to soften cheese but avoid melting completely if you want a cold-topped contrast.

Using a slotted spoon, spoon the marinated tomatoes over the focaccia, allowing excess oil/juice to drip back into the bowl. Distribute tomatoes evenly.

Arrange thin slices of prosciutto San Daniele over the tomatoes and cheese. Tear slices as needed to fit; place gently so the prosciutto retains texture.

Scatter baby arugula over the top. If desired, toss arugula briefly with 1/2 teaspoon lemon juice, 1 tablespoon olive oil (from 'finish'), and a pinch of salt before adding. Drizzle the assembled focaccia with the remaining 1 tablespoon extra-virgin olive oil and finish with freshly ground black pepper to taste.

Cut focaccia into 6–8 generous pieces and serve immediately so the contrast of warm bread, smoky cheese, cool prosciutto, and bright tomatoes is preserved.