Al fresco fabulous part 1
We don’t take the good weather for granted—it’s too scarce. Whether you drive 100 km or step outside on your back gallery, pack a picnic basket and suck up every drop of sunshine you can.
Ham and Cheese Focaccia No one dislikes a sandwich, but tuna on white isn’t special enough for a summer day. This recipe is perfect as a take-along. You can eat it piping hot out of the oven, lukewarm, at room temperature or icy cold. It’s also impressive on a picnic table.
This amount makes about 12 pieces and they are filling. Don’t worry about leftovers, though. Crisp it up tomorrow morning in a hot oven, top with a poached or fried egg and prepare to impress all over again.
As a shortcut store-bought pizza dough is entirely acceptable, but I embrace every opportunity to duke it out with a mound of dough so I’m including the recipe.
Use any cheese you want but my favourite is bocconcini. Those mozzarella balls packed in water are so sweet and milky and fresh tasting it’s worth the few extra minutes it takes to tear them into shreds.
Don’t use your most expensive olive oil in this recipe, but vegetable oil won’t lend any flavour at all.
Finally, let’s talk about the crusty top. Coarse salt is critical—you cannot use table salt for this. The rosemary, however, can be replaced with any dried herb you like. Oregano is the obvious choice. Having said that, there’s no great substitute for fresh in this recipe. oiled bowl, cover and allow to double in size. It will take up to 90 minutes, depending on how warm it is in your kitchen.
You can make this recipe on a baking sheet or in two or three 9-inch cake pans, depending on how thick you like the bread part. I prefer wedges to squares for serving but it’s entirely your choice. The single large option may take another 10 minutes in the oven, though. For three smaller focaccia, divide the dough into six equal balls. Roll them out, one at a time, until they fit into the pans snugly. If it rebounds when you try and shape it just let the dough rest few minutes until it is more amenable.
Put about 1 tbsp. of the olive oil in each of the pans and lay in one circle of dough. Evenly divide the ham and cheese among them, covering the bases evenly. Top with remaining dough circles and press the edges tightly closed. Brush remaining olive oil generously over the tops and press down firmly enough to make large divots—not holes, just dents—all over the surface. Combine rosemary, pepper and salt and sprinkle evenly over the tops. Cover tightly in plastic wrap and allow to puff up for half an hour or so in a warm spot.
Bake at 425 degrees F 30 minutes or until deep golden brown. Cool at least 15 minutes before cutting or the cheese will flow everywhere. Serve with salad or cole slaw and lots of pickles. A bowl of honey mustard for dipping doesn’t go astray, either.