The final recipe in the Yeast-Risen Specialties section of the Modern Baker Challenge is another focaccia. What differentiates this recipe from the other focaccia recipes in this section (besides a distinct lack of anchovies) is that this focaccia is filled, rather than topped.
As with the other focaccia and pizza recipes, this one starts with Dough for Thick-Crusted Pizza and Focaccia. However, rather than pressing the dough into the pan after it ferments, you dump the dough out onto a floured board and press it into a rectangle. Ham and cheese are then layered on half the dough. The recipe calls for prosciutto, but I had deli sliced ham on hand, so that’s what I used, along with Gruyère and Parmigiano-Reggiano. I sprinkled on a little black pepper, then folded the dough over the topping and pressed to seal it.
I gently lifted the dough onto the pan, then pressed it out to fill the pan. I covered the pan and allowed the dough to rise for an hour. Then I uncovered the dough and dimpled it with the tips of my fingers. I drizzled a little olive oil on the top of the dough, then sprinkled on a little fleur de sel to finish it off.
I baked the focaccia in a 400°F oven for about 30 minutes, until the dough was dry and beginning to brown. I cooled the focaccia on the pan for about 10 minutes, then removed it to a cutting board. I cut and served it directly from the board, which gave it a nice, rustic appearance.
You may have noticed a lack of pictures on this post, as well as the absence of a description of the flavor of the finished product. I made this focaccia on the day of my daughter’s birthday party, while I was preparing half-a-dozen other dishes, so the thought of snapping photos never even crossed my mind.
As for not describing the taste, that’s because I didn’t try it. Not that it didn’t look and smell delicious. It’s just that I don’t eat pork. But everyone else enjoyed it and compared it to a really good hot ham and cheese sandwich. When it came time to pack up the leftovers (and there were plenty), there was no focaccia to be found. But I was asked to bring it to our next family gathering.