Fig, Brie and Prosciutto Focaccia

Hello and happy weekend!!

I have a delicious recipe coming your way ~ this is one of my go-to recipes for parties/get togethers.

Fig, Brie and Prosciutto Focaccia


This is usually a big hit at girls night type parties- although, last time I made it my Hubby gave it a 7 out of 10! Thats a big compliment coming from this plain-pepperoni-type guy! It starts out with a batch of my Mom’s focaccia bread:

Mom’s Focaccia:

1 pkg Active Dry Yeast

1 Cup warm water (110-115º)

2 Tbsp Olive oil, divided

1 1/2 tsp Salt

1tsp Sugar

1 tsp Garlic powder

2- 2 1/2 Cup Flour (can use whole wheat or a mixture of white/whole wheat -likely you will need more toward 2 C. flour if doing this)

~Preheat your oven to 400º

~In a large bowl, dissolve yeast in warm water. Add 1T olive oil, salt, sugar, garlic powder, and 1 1/2 C. flour (you can also add herbs/pepper at this point).

~Mix until smooth, adding enough flour to form a sticky dough.

~Knead until smooth (6-8 min)

~Place remaining 1T olive oil in a bowl, add dough and flip once to coat. Cover the bowl with plastic wrap or a clean dish towel.

~Let rise until doubled- about 1 hour.

~Punch dough down and cover – let rise additional 10 min.

~Shape into 13″x9″ baking sheet and let rest again until doubled – about 30 min.

~Make dimples in the top of the dough with fingers.

~Brush the dough with garlic sautéed in Olive Oil (see below) and bake @ 400º for 10 min.

~ After 10 min remove dough from oven, add remaining toppings and finish dough at 400º for an additional 10-15min.

The toppings:

First, mince up 2 cloves of garlic and lightly sauté it with 2 Tbs Olive Oil (watch it closely so it doesn’t get brown!)- and brush this on the raw dough before baking the first 10 min.

While the Focaccia is cooking the first 10 min, slice up some Figs (I have used dried and fresh with success) and brie cheese. Take out the Prosciutto and tear it into bite sized chunks.

After the first 10 min of baking, arrange the fig, brie and prosciutto on the flat bread and finish baking the additional 10-15 min or until golden brown around the crust.

Remove the Focaccia from the oven and sprinkle with a small amount of salt and pepper. Slice into squares and enjoy while hot!

That’s it! At this point you can add a handful of Arugula if that is your thing (and you have some on hand), some torn Basil or chopped rosemary for some freshness.

As an added bonus, this was the first time I got to use the Kitchen Aid we received as a wedding present!!

Happy girl 🙂


There really are endless possibilities that can be added as a topping to this Focaccia, such as sautéed onions/mushrooms, mozzaerella cheese with basil and fresh tomatoes, rosemary/parmesan, sundried tomato pesto… so many combinations!

I hope you love this recipe as much as I do!


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