Rosemary, Prosciutto and Prune Focaccia
Chef Kyle Kuklewski
Ramekins Catering, Events and Inn
Wine country picnics are popular in California, and Chef Kyle Kuklewski is well-versed at putting together stellar spreads, as his operation, Ramekins Catering, is located in the Sonoma Valley. This focaccia is easy to bake ahead and serve at room temperature. Just pack to tote to a picnic or offer as a unique grab-and-go item.
1½ tsp. active dry yeast
2 tsp. honey
1 cup warm water (105 F.)
2½-3 cups all-purpose flour
1 tsp. kosher salt
¼ cup olive oil
½ cup crumbled feta cheese
2 slices prosciutto
! sprig fresh rosemary, lightly chopped
1 cup prunes, lightly chopped
½ cup cherry tomatoes, halved
¼ cup roasted garlic, lightly chopped
1 tbsp. fennel seeds, soaked in ¼ cup water
1. In medium bowl, stir yeast and honey into warm water; let stand 10 minutes or until it starts to softly foam. Add half the olive oil and fennel seeds (along with soaking liquid).
2. In large bowl, combine 2 1/2 cups flour and salt. Slowly stream honey mixture into dry ingredients; mix until well incorporated. Mix until dough comes away from sides of bowl, adding more flour as needed. Gently knead until smooth.
3. Place dough in a well-oiled bowl and cover surface of dough with more olive oil. Cover bowl with plastic wrap and store in a warm place; let rise 1 hour or until dough doubles in size.
4. Gently press dough into well-oiled 12-inch cast iron skillet, stretching as you press. Using fingertips, dimple dough and top with feta, half the rosemary, prosciutto, prunes and half the garlic; gently press ingredients into dough
5. Lightly cover pan and allow to rest for 15 minutes. (It will rise some more.)
6. Preheat oven to 450 F. Drizzle dough generously with olive oil; sprinkle with sea salt and cherry tomatoes. Place in pan in middle of oven and bake 15 to 18 minutes or until golden. Reduce oven to 425 F. Top focaccia with remaining rosemary and garlic; bake 5 minutes longer.
Photo courtesy of California Prune Board