This comforting homemade bread combines a milk-enriched dough with slices of salty salami and creamy brie tucked across the surface. This dessert can be a breakfast treat, lunch companion, or midnight snack.
The recipe starts with a dough made from milk, water, oil, yeast, and a mix of all-purpose and bread flour. After resting and rising, the dough is shaped into a pan, filled with brie and salami, topped with sesame seeds, and baked.
What is Milk Focaccia with Ham and Cheese?
Focaccia has been loved for centuries, and it originates from Italy. Early versions were often made with basic ingredients like flour, water, salt, and olive oil, creating a practical bread that could be enjoyed alongside meals.
Focaccia comes from the Latin word “focus,” meaning hearth or fireplace, because early breads of this style were traditionally baked close to the heat source. Today, focaccia has moved far beyond traditional methods and has become a favorite among home bakers who enjoy experimenting with fillings and toppings. The combination of cheese and cured meat makes this version especially appealing because every section of the bread offers a different balance of flavors.
Pro Tips for The Best Milk Focaccia with Ham and Cheese
- The resting periods are not just waiting moments. They allow the flour to absorb the liquids and help create a smoother texture. Avoid rushing the dough, especially during the long rise.
- Combining all-purpose flour with bread flour creates a balanced dough. The all-purpose flour keeps it tender, while bread flour contributes structure and strength.
- The cheese and salami add plenty of flavor, but too much filling can make the dough difficult to bake evenly. Keep the portions balanced so the bread remains soft throughout.
- A well-oiled pan prevents sticking and helps create a pleasant texture around the edges. It also makes shaping the dough much easier.
Frequently Asked Questions
Can I Make This Focaccia Without Salami?
The salami can be replaced with other ingredients or removed completely. Cooked ham, roasted vegetables, mushrooms, or extra cheese are great alternatives. If removing the meat, consider adding herbs or vegetables to keep the flavor interesting.
Why Does My Dough Need Such a Long Rising Time?
The long rising period allows the yeast to slowly develop the dough’s texture and flavor, and a slower rise usually creates a softer and more enjoyable bread structure. The dough also becomes easier to shape after it has properly expanded.
What Makes This Focaccia Different From Regular Bread?
The main difference is the dough style and preparation method. Focaccia is flatter, richer in oil, and designed to include toppings or fillings, and this recipe uses milk to create a softer crumb compared to many traditional breads.
How to Store Any Leftovers
Keep the bread at room temperature for up to two days if the environment is cool. For longer storage, refrigerate it for up to five days. You can also freeze individual portions and reheat them whenever needed.
Ingredients
How to Make Milk Focaccia with Brie and Salami
Begin by mixing lukewarm milk and water, vegetable oil, sugar, and fresh yeast.
Begin by mixing lukewarm milk and water, vegetable oil, sugar, and fresh yeast.
In another bowl, whisk together the all-purpose flour, bread flour, and salt. Add the dry mixture to the bowl with the liquids, stir until you get a dough, cover, and let it rest for 20 minutes.
In another bowl, whisk together the all-purpose flour, bread flour, and salt. Add the dry mixture to the bowl with the liquids, stir until you get a dough, cover, and let it rest for 20 minutes.
After resting, knead the dough and shape it into a ball. Then, cover and let it rise for 5 to 6 hours, or until it doubles in size.
After resting, knead the dough and shape it into a ball. Then, cover and let it rise for 5 to 6 hours, or until it doubles in size.
Brush a 26-28 cm baking pan with vegetable oil. Transfer the risen dough into the pan, spread it until it covers the bottom, and create eight slits across the dough. Place pieces of salami and brie into each slit. Brush the surface with egg wash, then sprinkle sesame seeds across the top.
Brush a 26-28 cm baking pan with vegetable oil. Transfer the risen dough into the pan, spread it until it covers the bottom, and create eight slits across the dough. Place pieces of salami and brie into each slit. Brush the surface with egg wash, then sprinkle sesame seeds across the top.
Bake in a preheated oven at 190°C/375°F for 30 minutes. Enjoy!
Bake in a preheated oven at 190°C/375°F for 30 minutes. Enjoy!
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