After a week of a much-needed vacation for my wedding anniversary last week, I’m back with a brand new recipe. This one is bright, easy and filled with so much flavor…or I guess I should say, topped with so much flavor. Plum, Prosciutto and Pistachio No-Knead Focaccia is just the recipe you need under your belt for when you’re craving homemade bread but don’t want to go through all of the hassle and hard work that most recipes require. It comes together quickly, requires only one rise and utilizes whatever in-season toppings you prefer. I topped this one with fresh plums, prosciutto, feta, pistachio and rosemary. It’s a hearty bread that everyone will love! And just in case you want some more focaccia inspiration, don’t forget about this Caramelized Onion Beer Focaccia from a while ago—it’s still just as tasty!
Place the flour in the bowl of a stand mixer, fitted with the dough hook attachment. One one side of the bowl, add the yeast, and on the other side add the salt. Give it a stir to combine. Add in the remaining 3 tablespoons of olive oil and water and beat on high speed for 60 seconds.
**Tip: You never want the salt and yeast to touch each other because salt kills yeast, which will prevent your dough from rising properly. So when using instant yeast (which doesn’t require proofing) I always add the salt to one side of the bowl and the yeast to the other and then give it a stir to combine.**
Transfer the sticky batter into the prepared pan, cover loosely with plastic wrap and a damp kitchen towel, and let rise at room temperature for 1 hour. It should be puffy and full of air at this point. Once risen, gently poke holes all over the top of the dough.
**Tip: The best way to poke holes in your dough is to use your fingers. Just make sure you grease them with olive oil to prevent any sticking!**
Drizzle the top lightly with 1 tablespoon of olive oil. Then top with the sliced plums, prosciutto, feta, and pistachios.
**Note: I know it might seem like so much oil on the bottom of the bread and then more on top, but honestly, focaccia really does require a hearty dose of oil for texture and for flavor!**
Bake in a preheated 375°F oven until golden brown, 25 to 30 minutes. Remove from the oven and allow to cool for 5 minutes in the pan before transferring to a wire rack.
**Tip: The best way to remove the focaccia from the pan is to gently slip a metal spatula underneath and move the entire piece in one swoop. I don’t recommend lining the pan with parchment because it prevents the bottom of the focaccia from crisping up.**
Finish off with fresh rosemary and a sprinkle of salt and pepper. Cut into 12 squares and serve either warm or at room temperature.
**Note: Leftovers can be wrapped in plastic or stored in an airtight container in the fridge for up to 3 days.**
The great thing about this recipe is that it’s very versatile. You can swap out the plums for other in-season fruit. Peaches, blackberries, grapes or even pears would be so good here. Swap out the cured meat and nuts as well, depending on your taste preferences. It’s such an easy recipe, thanks to the lack of kneading involved and so you can make it often. Let me know what you think below. As always, thank you so much for reading!
Plum, Prosciutto and Pistachio No-Knead Focaccia
Equipment
- Stand Mixer
- Dough Hook
- 9×13-inch pan
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon instant yeast
- 1 teaspoon kosher salt
- 5 tablespoons olive oil divided
- 1 1/2 cups warm water
Topping:
- 1 tablespoon olive oil
- 2 small ripe plums cored and sliced
- 4 ounces prosciutto thinly sliced
- 1/4 cup crumbled feta
- 2 tablespoons unsalted pistachios roughly chopped
- 1 teaspoon fresh rosemary chopped
- Kosher salt and coarse black pepper
Instructions
- Drizzle a 9×13-inch baking pan with 2 tablespoons of the oil to coat the bottom evenly. Set aside.
- Place the flour in the bowl of a stand mixer, fitted with the dough hook attachment. One one side of the bowl, add the yeast, and on the other side add the salt. Give it a stir to combine. Add in the remaining 3 tablespoons of olive oil and water and beat on high speed for 60 seconds.
- Transfer the sticky batter into the prepared pan, cover loosely with plastic wrap and a damp kitchen towel, and let rise at room temperature for 1 hour. It should be puffy and full of air at this point.
- While the dough is rising, preheat the oven to 375°F.
- Once risen, use well-oiled fingers to gently poke holes all over the top of the dough. Drizzle the top lightly with 1 tablespoon of olive oil. Then top with the sliced plums, prosciutto, feta, and pistachios.
- Bake until golden brown, 25 to 30 minutes. Remove from the oven and allow to cool for 5 minutes in the pan. Finish off with fresh rosemary and a sprinkle of salt and pepper. Cut into 12 squares and serve either warm or at room temperature. Leftovers can be wrapped in plastic or stored in an airtight container in the fridge for up to 3 days. Enjoy!
