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Nutrition Facts

Serving Size 1 focaccia 873g

Recipe makes 1 focaccia)

The following items or measurements are not included below:

parma ham

15 small fresh rosemary

Calories 2887
Calories from Fat 1381 (47%)
Amount Per Serving %DV
Total Fat 153.5g 236%
Saturated Fat 73.7g 368%
Monounsaturated Fat 60.4g
Polyunsaturated Fat 11.4g
Trans Fat 0.0g
Cholesterol 406mg 135%
Sodium 7463mg 310%
Potassium 702mg 20%
Total Carbohydrate 249.0g 82%
Dietary Fiber 11.7g 46%
Sugars 6.4g
Protein 124.0g 248%

how is this calculated?

Filled Focaccia With Ham and Melted Fontina

Recipe #356184 | 2½ hours | 2 hours prep | add private note
Noo

By: Noo
Feb 17, 2009

A Delia Smith creation that she describes as a 'hot, home-made sandwich'. I love everything to do with hot cheese and this is no exception. The focaccia dough is made in a bread machine, stuffed and then baked. Any number of fillings would be great here. Use your imagination--mushrooms, artichokes, salami, bacon--the possibilities are endless!

1 focaccia (change servings and units)

Ingredients

DOUGH

FILLING

THE TOP

Directions

  1. 1
    Pop the ingredients for the dough into a bread machine in the order recommended by the manufacturer. Set to dough and start.
  2. 2
    Towards the end of the time, prepare the filling by slicing the cheese thinly and separating the slices of ham.
  3. 3
    When the dough is ready, remove from the machine, turn it out onto a lightly foured surface, divide it into two and then roll out one half to form a rough rounded rectangle approx 28 x 20cm.
  4. 4
    Place the rolled out dough onto a baking tray or pizza stone and arrange the slices of ham on top, making sure that they go right up the edges. Follow this with the cheese, then scatter the sage and season well with the pepper. Roll out the remaining dough, lay it on the top of the other half and pinch the edges together to completely enclose the filling. Cover with a clean cloth and leave to puff up for about 30 minutes.
  5. 5
    Preheat the oven to Gas 6/400/200 degrees. When the dough is ready, make about 15 little dimples in it with your finger and press in the sprigs of rosemary. Finally drizzle over the olive oil and sprinkle with salt.
  6. 6
    Bake for 20-25 minutes, until the dough is crisp and golden.
  7. 7
    Serve straight from the oven, cut into wedges or squares.

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Featured Reviews for This Recipe

From: Ceezie

On May 26, 2009

This was a good quick dinner. I did cheat a little bit and got some dough from the local pizzaeria. I also had to sub pepper jack for fontina but good none the less. Thanks

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    From: Realtor by day, Chef by night

    On Apr 24, 2009

    If you like crispy, thin crust pizza, you'll love this. We did! I'm not very good at rolling out my 2 doughs to the same size and shape so I just rolled it into one big circle and folded it in half over my filling. I substituted sweet Italian sausage for the ham because my little girl loves sausage. I also used garlic and parsley instead of sage and rosemary because the sausage already has those spices in it. I thought the dough was very easy to work with. This is the first time I've made focaccia and it turned out great. My little girl says she wants this again! Thanks, Noo! Made for PRMR tag game.

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    From: invictus

    On Mar 11, 2009

    Yummy! I haven't used my bread machine in literally years but I decided to pull it out for this one and I'm so happy I did. I made one small change by swapping out the sage for some basil since I had some sitting in the fridge. I also used fontina cheese.

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  • Read all 3 reviews

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