Apricot-Prosciutto Focaccia
Apricot-Prosciutto Focaccia is a delightful appetizer that combines the sweetness of dried apricots with the salty richness of prosciutto, all layered on soft, airy focaccia bread. Finished with herbs or a touch of cheese, it's a delicious blend of contrasting flavors and textures—ideal for entertaining. This sweet and savory appetizer is the perfect combination for a flavorful bite.
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for bowl
- 2 (1-pound) balls pizza dough
- 3 apricots, pitted and cut in 8 pieces each
- 1 (3-ounce) log goat cheese, crumbled
- Kosher salt
- Freshly ground black pepper
- 4 slices prosciutto, torn
- 1 cup arugula leaves
Instructions
- Lightly grease a bowl. Knead dough together just until combined and smooth. Place in prepared bowl; cover and let rest in a warm place, 1 1/2 to 2 hours.
- Roll and stretch dough to fit a 10"-x-15" jellyroll pan. Cover and let rest in a warm place, 25 to 30 minutes.
- Preheat oven to 425°F. Press fingertips into dough making small indentations. Drizzle oil over dough (allowing some to seep under dough). Top with apricots and goat cheese, pressing lightly into dough. Season with salt and pepper.
- Bake until golden brown, 25 to 30 minutes. Cool, in pan, on a wire rack for 15 minutes.
- Transfer to a cutting board. Top with prosciutto and arugula, and cut into 12 pieces.
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