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Focaccia Rolled with Ham and Cheese
Recipe

11 INGREDIENTS • 13 STEPS • 6HRS 30MINS

Focaccia Rolled with Ham and Cheese

Soft and delicious focaccia bread rolled up and filled with ham and cheese.
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Focaccia Rolled with Ham and Cheese
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Soft and delicious focaccia bread rolled up and filled with ham and cheese.
6HRS 30MINS
Total Time
$1.19
Cost Per Serving
Ingredients
Servings
6
US / Metric
Biga
Type 0 Flour
2 1/2 cups
Type 0 Flour
Water
5.5 oz
Water
Fresh Yeast
1/2 tsp
Fresh Yeast
Dough
Fresh Yeast
1/8 tsp
Fresh Yeast
Water
2 oz
Water
Salt
1 tsp
Extra-Virgin Olive Oil
0.5 oz
Extra-Virgin Olive Oil
Filling
Ham
1 cup
Ham
Scamorza Cheese
2 cups
Scamorza Cheese
Cream
2 oz
Cream
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
469
Fat
25.3 g
Protein
18.1 g
Carbs
39.0 g
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Focaccia Rolled with Ham and Cheese
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
In a bowl mix Type 0 Flour (2 1/2 cups), Water (5.5 oz), and Fresh Yeast (1/2 tsp). Just mix roughly, you don’t want to generate any gluten at this stage.
step 1 In a bowl mix Type 0 Flour (2 1/2 cups), Water (5.5 oz), and Fresh Yeast (1/2 tsp). Just mix roughly, you don’t want to generate any gluten at this stage.
step 2
Cover with plastic wrap and let it ferment at room temperature, ideally around 65 degrees F (18 degrees C) for 15 hours. It will look like a sponge.
step 2 Cover with plastic wrap and let it ferment at room temperature, ideally around 65 degrees F (18 degrees C) for 15 hours. It will look like a sponge.
step 3
Add Fresh Yeast (1/8 tsp) and with your mixer on, pour Water (1.5 oz) very slowly. It is key not to add the water all at once. You need to give the dough time to absorb it slowly before adding in more.
step 4
When the dough starts coming together, add in the remaining Water (0.5 oz), Salt (1 tsp), and Extra-Virgin Olive Oil (0.5 oz). Knead the dough until it is smooth and elastic. Let it rest for 30 minutes.
step 4 When the dough starts coming together, add in the remaining Water (0.5 oz), Salt (1 tsp), and Extra-Virgin Olive Oil (0.5 oz). Knead the dough until it is smooth and elastic. Let it rest for 30 minutes.
step 5
Next do 1-2 rounds of slap and fold at 30-minute intervals one from the other.
step 6
The dough should look smooth and compact. Let it rest at room temperature for 2 hours then transfer it to your fridge for 12 hours.
step 6 The dough should look smooth and compact. Let it rest at room temperature for 2 hours then transfer it to your fridge for 12 hours.
step 7
Next, divide the mixture into 2 balls, round them up on a lightly floured surface, and let them rest at room temperature for 2-3 hours.
step 7 Next, divide the mixture into 2 balls, round them up on a lightly floured surface, and let them rest at room temperature for 2-3 hours.
step 8
Preheat the oven to 400 degrees F (200 degrees C).
step 9
On a lightly floured surface roll out the dough into a rectangular shape.
step 9 On a lightly floured surface roll out the dough into a rectangular shape.
step 10
Lay Scamorza Cheese (2 cups), Ham (1 cup), and Cream (2 oz) on top.
step 10 Lay Scamorza Cheese (2 cups), Ham (1 cup), and Cream (2 oz) on top.
step 11
Gently roll it up sealing well the edges together. Brush the top with Extra-Virgin Olive Oil (2 Tbsp).
step 11 Gently roll it up sealing well the edges together. Brush the top with Extra-Virgin Olive Oil (2 Tbsp).
step 12
Bake in the preheated oven for about 30 minutes. Place the tray at the lowest rack in your oven.
step 13
Let it sit for about 30 minutes, then slice up and serve!
step 13 Let it sit for about 30 minutes, then slice up and serve!
Tags
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Comfort Food
Lunch
Shellfish-Free
Dinner
Italian
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