No-Knead Focaccia with Peaches & Prosciutto

No-Knead Focaccia with Peaches & Prosciutto

1 Review
From: EatingWell Magazine, June 2019

Kneading usually keeps breads from coming out tough and flat, but this easy focaccia recipe lets a slow, overnight rise do the job instead. You could top this focaccia however you like, but here we chose a sweet, salty and tangy trio of fresh fruit, salty cured ham and crumbled goat cheese. Fresh herbs are a visually standout garnish that enhance this bread's summery feel.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1½ cups ice water
  • 2 teaspoons honey
  • 1 teaspoon salt
  • ½ teaspoon instant yeast
  • 2 cups bread flour, plus more as needed
  • 1 cup white whole-wheat flour
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 slices prosciutto, cut into ribbons
  • 1 large peach, thinly sliced
  • ¼ cup crumbled goat cheese
  • Fresh rosemary for garnish (optional)

Preparation

  • Prep

  • Ready In

  1. Whisk water, honey, salt and yeast in a large bowl. Stir in bread flour and whole-wheat flour, scraping down the sides and mixing until the dough is combined. It should be slightly sticky but come together in a uniform ball. (If the dough is too sticky to form a ball, add 1 to 2 tablespoons bread flour.) Lightly grease a large bowl, place the dough in it and turn to coat. Cover with plastic wrap.
  2. Let the dough rise at room temperature until doubled in size, 12 to 18 hours.
  3. Spread 1 tablespoon oil on the bottom and up the sides of a 9-by-13-inch baking pan. Transfer the dough to the pan and, with oiled hands, gently stretch until it fills the pan and is evenly thick. (If the dough springs back or is resistant, let it rest for 10 minutes, then proceed.) Brush the dough with the remaining 1 tablespoon oil. Using your fingertips, make deep indentations all over the top.
  4. Scatter prosciutto, peach slices and goat cheese evenly over the dough. Cover loosely with plastic wrap and let rise at room temperature until the dough is puffed and fills the pan, about 45 minutes.
  5. Position racks in upper and lower thirds of oven; preheat to 475°F.
  6. Bake the focaccia on the lower rack until the bottom is golden, about 15 minutes. Transfer to the top rack and bake until golden-brown and the bottom sounds hollow when tapped, about 5 minutes more. Let cool in the pan on a wire rack for 10 minutes before slicing. (The focaccia is best enjoyed the day it's baked.)

Nutrition information

  • Serving size: 1 piece
  • Per serving: 163 calories; 4 g fat(1 g sat); 2 g fiber; 26 g carbohydrates; 6 g protein; 47 mcg folate; 5 mg cholesterol; 2 g sugars; 0 g added sugars; 72 IU vitamin A; 1 mg vitamin C; 9 mg calcium; 2 mg iron; 331 mg sodium; 67 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

Reviews 1

June 04, 2019
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By: Jackstng
This was a very tasty combo. Everyone liked it, I used nectarines instead of peaches. You need a lot of lead time to make this. I thought (wrongly) that I was going to just put it together and done but you have to make the dough and let it sit for 12-18 hours. Then another rise after it's shaped and layered with the ingredients. Pretty standard I guess. It was worth the wait though !
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