Smoked ham and fontina cheese stuffed focaccia

Signed by: Vivien Reimbelli

Prep work





Smoked ham and fontina cheese stuffed focaccia

Snack or meal, an evergreen that can be modernized.


  • 200 g manitoba wheat flour
  • 120 ml water
  • 50 ml extravirgin olive oil
  • 2 tablespoons sugar
  • 8 g yeast
  • 100 g smoked ham
  • - salt
  • 50 g sliced fontina cheese
  • 100 g spring onions

In the stand mixer bowl, combine the flour, water, yeast, sugar and salt.

Keep kneading the dough for at least 10 minutes at speed 3.

Extract the dough from the bowl using a scraper ( it will be very soft) and place it on a baking tray greased with oil.

Insert the tray in the oven and activate the dough rising autoprogram.

After 30 minutes the dough should triple its original volume. Press with fingers and flatten into a round shape.

Brush the surface with oil and sprinkle with groundede salt.

Bake for 30 minutes with the ventilated function at 200°C.

When ready, cut into two halves, then stuff with the ham, cheese and basil leaves and add the sliced spring onions to taste.


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