Plum, Prosciutto and Pistachio No-Knead Focaccia
This recipe 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!
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
- Mixer
- 9×13-inch baking pan
Ingredients
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!
