Focaccia With Herbed-Honey Plums and Prosciutto  Recipe (2024)

figs would be good

I used the WaPo Fast Focaccia recipe for the bread, then followed this as written. I used rosemary, was generous with the prosciutto, and topped it all with arugula. The bitterness was a nice counter to the sweetness which was almost too much. Next time I’ll use more plums and less honey to hit the right balance.

If making dough ahead of time, do you complete step 3 - allowing it to rise in a warm place and then refrigerate?What needs to be done once removing from the refrigerator?Having a party in a couple weeks and this looks like an amazing appetizer. Love to get as much work out of the way before the day of the party.Thank you for the recipe and guidance!

I cooked this today & really enjoyed it. The combo of honey, plums, rosemary & olive oil works well. I did a “use what’s in the pantry” approach, so as the dry yeast was rather antique, it took about 4 hrs to rise, but that was fine, as I started it about 12 & cooked it at 5:30. Also used a crystallised partly filled pot of honey & rosemary from garden, & as I always do, I used half white & half wheat flour, (from locally grown & milled wheat). I chucked on deli ham at end - delish with salad

I used 8g active dry yeast and the sugar in the water. Proofed and then added the flour (increased amount to 500g). After years of making focaccia, I have found that just after the shaggy dough has come together, I cover the mixing bowl with a damp cloth and let the dough rest for 10 minutes, then run the mixer/dough hook on speed 2 for 11 minutes. I doubled the amount of olive oil and used fresh ripe figs and cut back on the honey since the figs are so sweet. Terrific recipe!!!

Knead the dough by hand until "smooth and elastic" per the recipe. It will take longer than 5-10 minutes. The mixer saves time (and elbow grease) but you can do the same thing with your hands/arms. I am sure there are plenty of YouTube videos showing you how to knead dough by hand.

I agree. Since the focaccia will be in the oven for approx 25 min, I put the prosciutto on top for the last 10 min. It is warmed enough, but not dried out.

I liked this but my only complaint is that it did not brown as much as I’d like even though it was done and bottom browned. What I did do differently was after sliced plums simmered them with the homey and rosemary. Let site and before I put on dough, drained the homey and juices and reserved for a later use. The plums did not over cook and they were definitely infused much better with honey and rosemary.

OMG. Made with store bought pizza dough and it was AMAZING

I used a sourdough focaccia base and then followed the recipe as written. It turned out to be the best thing I have ever cooked! If summer could be a dish, it would be this! Sweet, salty, crunchy, juicy! Their aren’t enough exclamation points! We had fresh mozzerella that complimented the focaccia really well. Counts as a whole meal, right?

I weighed my flour (I used bread flour instead of AP because that’s what I had on hand). Followed the method to a T—but after a fair amount of kneading in the mixer (at least 7 or 8 mins) the dough is very very wet—no idea where I’ve gone wrong (or if I have). I’m proceeding anyway, figuring it will work itself out in the rise, but has anyone else had this experience?

Some of my guests are vegetarian, any ideas for a veg substitution for the prosciutto? Maybe butternut squash cut on a mandoline?

Used Italian plums, which were perfect. They had a tart-sweet vibe that was almost like rhubarb. I had problems with the dough; it came out crisp and chewy. Also the ham didn’t add much.

Love, love, love this finished product. Although, as others have noted, it is a really wet dough. I prefer the handling of Samin Nosrat’s focaccia from Salt, Fat, Acid, Heat and I’ll go back to that when I use the plum/prosciutto topping in the future.

Anyone else find that this was far too runny after kneading?

Any suggestions on replacing the prosciutto with something else vegetarian? Thank you!

Hi! I tried making the recipe as instructed, but it ended up with the dough underneath the figs being slightly raw. Any advice on whether this could be from letting the dough not rise enough or not enough liquid discarded from the fruit? Flavors were awesome just not the dough itself was fully cooked :/

Nice crust on the bottom. Sweet/salt tasty toppings. Goo in the middle.While the recipe does say to "discard any excess liquid from the fruit," it does not tell you that the fruit should be well macerated before baking. My juicy plums made for a result that went into the trash. I will make this again, adding more salt to the fruit and leaving it for a longer time until I see rather considerable juices gathering. I will also halve the recipe to spread the dough thinner in the baking sheet.

The flavors in this recipe are exquisite....I did save some of the plum juice to help re-liquify the honey which had become stiff. This worked well. Ignore calls to cut the honey....it's great as is.

Used the pizza dough from Greenbelt. Just kneaded it for a few strokes and let it rise in the pan for 30minutes used rosemary. After soaking the whole sprig in the honey, Tore the Rosemary to put it on the bread. Used Laudemio olive oil

I found this to be just right as written. Delicious, and a hit at the neighborhood potluck. Just added cornmeal to the baking sheet, and found the rosemary too sticky to be used in step 7, so sprinkled a small amount of fresh thyme leaves instead. 3 ounces of prosciutto seemed fine to me.

This was fabulous. I used peaches, since I had those but not plums, and lemon thyme.

Outstanding result! Kept adding flour to wet mess in stand mixer until dough manageable, then finished with 10 min hand kneading. After 1st rise, refrigerated overnight. Took several hours to come to room temp, before prepping to bake. Used figs & rosemary, very good EVO. After it was baked, layered silky, very thin sliced prosciutto over top. So, so good. Family raved.