Ham and Cheese Stuffed Focaccia

This recipe delivers a loaf so tender yet structured that it holds its cheesy, meaty filling without getting soggy or falling apart. A quick mix, a few rises, a glorious stuffing moment, and you’re en route to a golden bake. It can be served at dinner parties, brunch tables, or placed in school lunchboxes.

What is Stuffed Focaccia?

Focaccia, the Italian flatbread known for its soft crumb and crispy top, is believed to have originated with the Etruscans or ancient Greeks, but Italy made it famous. The word comes from the Latin “focus”, referring to the hearth or fireplace where this humble bread was traditionally baked.

Stuffed focaccia features two layers of pillowy dough with fillings sandwiched in between. It’s the carb-lovers’ answer to grilled cheese, minus the frying. In Liguria, Italy, versions filled with cheese or onions have been beloved for centuries. Current versions now include everything from meats to mushrooms to roasted veggies.

Pro Tips for the Best Stuffed Focaccia

• Use bread flour if you want extra chew. All-purpose works fine, but bread flour takes the texture up a notch.
• The dough needs time to puff up, so ensure it rises properly.
• Stretch the dough gently because tearing it will ruin your base.
• Sprinkle coarse salt last. It finishes off the top with a satisfying crunch.

Frequently Asked Questions

Do I need a stand mixer?

Nope! This dough can be handled easily with a spatula and a bit of muscle. It’s designed to be low-fuss and friendly for hand mixing.

What type of ham is best?

Thinly sliced deli ham works great, but feel free to use prosciutto, mortadella, or even pancetta. Just avoid anything too thick or it might interfere with sealing the dough.

How do I know if the dough is ready?

After rising, it should be airy, puffy, and doubled in size. When you poke it, the indentation should stay visible for a few seconds.

What cheese should I use?

Anything that melts well! Think mozzarella, cheddar, fontina, or Swiss. Mix two types if you want to take things up a notch.

What’s the difference between focaccia and pizza dough?

Focaccia dough is wetter and fluffier, with a longer rise and more oil. It’s more like a flatbread than a pizza base.

Can I use whole wheat flour?

Sure, but replace only half the flour or it might get too dense. Whole wheat flour absorbs more liquid, so be prepared to adjust the water slightly.

How to Store Leftovers

To store any leftover stuffed focaccia, allow it to cool completely to room temperature. Once cooled, wrap it in plastic wrap or place it in an airtight container to keep it fresh. Store it in the refrigerator for up to 3-4 days.

If you'd like to maintain its texture, you can also freeze the leftovers. Wrap individual slices tightly in plastic wrap or aluminum foil, then place them in a freezer bag or airtight container. For freezing, they’ll keep well for up to 2 months.

To reheat, simply warm in the oven or a toaster oven at 350°F (175°C) for about 10-15 minutes until heated through and slightly crispy.

How to Make Ham and Cheese Stuffed Focaccia

Combine the flour, yeast, sugar, and water in a bowl. Stir with a spatula until combined.

Add the salt and olive oil and continue mixing until you get a sticky, unified dough. Cover with cling film and let it rest for 20 minutes.

After the rest, fold the dough several times using your spatula to build strength. Cover again and let rise for 1 hour until doubled in size.

Transfer the risen dough to a floured surface and cut it in half. One piece will form the bottom, the other the top.

Drizzle olive oil in a parchment-lined pan and spread one half of the dough to cover the base.

Layer your ham slices and cheese generously on top of the dough in the pan. Stretch the second half of the dough over the filling. Pinch the edges tightly to seal, cover with a cloth and let it rise for another 40 minutes.

After rising, drizzle the top with olive oil, dimple the surface with your fingertips, and sprinkle with coarse salt.

Bake in a preheated oven at 190°C (374°F) for 25 minutes.

Slice the dish into generous squares, and serve.