30/05/2026
The kind of focaccia you can't stop making 👀 Trust us, you’ll want this recipe saved 🤌
Top tip: use a Cast Iron Casserole dish for that perfectly crisp crust and soft, fluffy centre 🤤
Ingredients
500g strong white bread flour
1 tsp salt
10g instant dried yeast
400ml tepid water
50ml extra virgin olive oil for the dough
For the filling
2 tbsp tomato paste
1 tbsp balsamic vinegar
1 tsp sugar
100g prosciutto
150g Manchego cheese, cubed
Method
1. Stir the yeast into tepid water and leave for 10 mins. Mix with flour, salt & olive oil until you have a smooth dough.
2. Cover and leave somewhere warm for 30–40 mins, folding the dough every 30–40 mins (4 times total) for a soft, airy texture.
3. Heat the oven to 240°C/220°C fan/gas 7. Lightly grease a 28cm shallow Cast Iron Casserole dish. Lay out a sheet of baking paper, roughly double the width of the dish.
4. Stretch the dough onto the baking paper. Mix the tomato paste, balsamic vinegar and sugar, then spread over one half of the dough, then add the prosciutto and Manchego cheese.
5. Fold the dough over the filling, seal the edges and place into a greased Cast Iron Casserole dish. Rest for 15 mins.
6. Dimple the surface with olive oil + water, then bake for 20-25 minutes until golden, crisp and fluffy.
Explore our Cast Iron Casserole dishes: https://ow.ly/2uFE50Z5wp5+
