Monday, November 25, 2019

Quick Focaccia with Goat Cheese, Fig Jam and Prosciutto


The holidays are officially here this week! Having some simple and quick appetizer recipes on-hand is helpful when you have a hungry crowd arrive at your door. This focaccia is so delicious and is the perfect balance of sweet and salty. The focaccia recipe itself (without the toppings) would also be a nice addition to your salad or soup course.

Serve this with a crisp, dry white wine or sparkling rose.




1. Preheat oven to 400.
2. Sift flour and salt in a mixing bowl.

3. Stir in olive oil and milk until mix until a dough forms. Knead the dough gently on a floured work surface for 2 minutes.



4. Drizzle a large baking sheet with olive oil and place dough on top. Spread out the dough into a rectangle (about 1/2-inch thick) and poke holes all over the top with your fingers. Drizzle the dough with a little more olive oil and sprinkle with sea salt. Bake for 20 minutes.


5. Once out of the oven, sprinkle the warm bread with goat cheese. Top evenly with fig jam and prosciutto. Garnish with fresh thyme, then transfer to a serving board and cut into squares.





Quick Focaccia with Goat Cheese, Fig Jam and Prosciutto 
Serves 8 (as an appetizer)

All you need:
2 cups self-rising flour
1 teaspoon salt
5 tablespoons olive oil (plus more for drizzling)
3/4 cup milk
Coarse sea salt, for sprinkling on top

4 oz. plain goat cheese
4 tablespoons fig spread
2 oz. thinly sliced prosciutto
1 teaspoon fresh thyme leaves, for garnish

All you do:
1. Preheat oven to 400.
2. Sift flour and salt in a mixing bowl.
3. Stir in olive oil and milk until mix until a dough forms. Knead the dough gently on a floured work surface for 2 minutes.
4. Drizzle a large baking sheet with olive oil and place dough on top. Spread out the dough into a rectangle (about 1/2-inch thick) and poke holes all over the top with your fingers. Drizzle the dough with a little more olive oil and sprinkle with sea salt. Bake for 20 minutes.
5. Once out of the oven, sprinkle the warm bread with goat cheese. Top evenly with fig jam and prosciutto. Garnish with fresh thyme, then transfer to a serving board and cut into squares.

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