Tue, 18 August 2026
Plum, Goat’s Cheese and Prosciutto Focaccia
Makes: 6 large slices Equipment: 1 roasting tray
Ingredients
Focaccia Dough
· 500g strong flour
· 14g yeast
· 10g sea salt
· 300g water
· 50g extra virgin olive oil
Toppings
· Extra virgin olive oil
· 250g soft goat’s cheese
· 6 plums
· 6 slices (85g) prosciutto
· 3 sprigs fresh thyme
· Small handful pistachios
Method:
For the Dough
1. In a medium-sized bowl, mix the flour and yeast together. Once combined, mix in the salt, then add the water and olive oil. Thoroughly mix until you can no longer see any dry flour.
2. Cover the dough and allow to rest for 20 minutes in a warm area.
3. Stretch and fold the dough four times. Wet your hand with some water, pull the dough from one side, bring it across the dough and press it into the other side. Repeat this on each side of the dough, imagining the dough is in a square shape.
4. Cover the dough and allow to rest again for another 20 minutes in a warm area.
5. Repeat the stretching and folding process 4 times in total.
6. Once all of the stretching is done, place the dough into the fridge for 24 hours to allow the flavour to develop. If you're too hungry to wait, continue with the recipe.
7. After 24 hours, remove the dough from the fridge and tip it into a very well-oiled metal roasting pan.
8. Using wet hands, press the dough out into the pan.
For the Toppings
9. Pour 4 tbsp of olive oil over the dough and press your fingers into the dough to create pockets.
10. Sprinkle the thyme evenly over the dough.
11. Crumble the goat’s cheese over the dough. Tear the prosciutto and scatter it over the dough along with the plum slices.
12. Bake in a hot oven at 200°C for 20–25 minutes.
13. Remove from the oven, drizzle with some more olive oil and top with chopped pistachios and more thyme.
