Gonfietti Con Prosciutto Recipe
Lightly-fried Prosciutto di Parma focaccia, fresh burrata
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Ingredients
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Focaccia dough and assembly
Frying and finishing
Method
Focaccia dough and assembly
- 1
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.
- 2
Make dough
In a large bowl, whisk the flour and fine sea salt. Make a well and pour in the foamy yeast mixture and 2 tablespoons of the olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with the dough hook on medium-low for 5 minutes.
- 4
First rise
Lightly oil a clean bowl with 1 teaspoon olive oil, place the dough inside and cover with plastic wrap or a damp kitchen towel. Let rise in a warm draft-free place 45–60 minutes until doubled.
- 5
Portion and shape
Gently deflate the dough and divide into 12 equal pieces (about 50–60 g / 1.8–2.1 oz each). Roll each piece into a tight ball and let rest 10 minutes on a lightly floured surface, covered.
- 6
Flatten for filling
Working with one ball at a time, use your fingers to press and stretch each ball into a thin oval about 3–4 inches long and 1/8" thick. Place one slice of Prosciutto di Parma on each oval, folding if necessary to fit but keeping it centered, leaving a 1/4" border.
- 7
Seal
Fold the dough over the prosciutto to enclose it like a small pocket or envelope, pinching edges tightly to seal. Gently reshape into a slightly flattened round (about 2.5–3" diameter). Repeat with remaining pieces. Let rest 10 minutes while you heat the oil.
Frying and finishing
- 8
Heat oil
Pour about 1/2"–1" depth of neutral frying oil into a heavy skillet (use enough so the gonfietti will float slightly). Heat over medium to medium-high until oil reaches 350°F (175°C) or a small piece of dough sizzles and browns slowly.
- 9
Fry gonfietti
Working in batches (do not crowd), gently lower 3–4 gonfietti into the hot oil, seam-side down. Fry 1.5–2 minutes per side until golden brown and puffed, flipping once with tongs. Adjust heat to maintain 320–350°F (160–175°C).
- 10
- 11
Prepare burrata and plating
Place the burrata in the center of a warmed serving plate. Tear or arrange 3 gonfietti per portion around the burrata. Drizzle the burrata and gonfietti with 1 tablespoon extra-virgin olive oil, scatter fresh basil leaves, sprinkle freshly ground black pepper and an additional pinch of flaky sea salt to taste.
- 12
Serve
Break the burrata open at the table so the creamy center runs over the gonfietti. Serve immediately while the gonfietti are warm and crisp.
