I am updating and republishing this post because focaccia is truly having a moment! It seems like over the holidays many people have posted wonderful focaccia recipes. But this focaccia is so different because in every nook and cranny you will find a salty, savory, cheesy ham filling that makes this crispy bread so unique.
Just because the holidays are over doesn’t mean you can’t make this Italian Focaccia because it is a fantastic addition to a bowl of comforting winter soup. From Tomato Bisque to Creamy Chicken and Vegetable soup this chewy and crispy bread will take your dinner to a new level of fancy.
In a world full of a dizzying array of appetizers, this Italian Focaccia with Ham and Parmesan is a unique starter to any holiday meal. These little squares of puffy dough topped with a salty, savory topping will be your go-to for any gathering because of their high impact flavor that everyone will love.
LIKE A PIZZA BUT MORE SPECIAL
Appetizers should be unique and special. A plate of starters is an invitation to have a glass of wine, relax and celebrate. Making this focaccia is amazingly easy because Rhodes Dinner Rolls do all of the work for you. All you have to do is defrost the dough balls in a greased baking dish for 5 hours. Really. That’s all for you soft, spongy base.
Once the dough has risen, deep finger punches all over the dough (very satisfying!) create the perfect nooks and crannies to snuggle the ham and Parmesan topping.
MAKE THE TOPPING IN A FOOD PROCESSOR
Five minutes is all you need to make the topping. All you have to do is put the topping ingredients in a food processor, blend into a smooth paste and spread it all over the focaccia dough.
A short bake in the oven is all you need to finish this show stopping appetizer that I guarantee no one has ever had before.
INGREDIENTS IN ITALIAN FOCACCIA WITH HAM AND PARMESAN
- Dough- store bought frozen dough is a huge timesaver. Who has time to make homemade dough over the holidays? The quality of the Rhodes Dinner Roll frozen dough is so wonderful, no one will ever know you didn’t make it from scratch. The 5 hour rising time isn’t a problem because all you have to do is put the dough balls in a pan and off you go to do other things.
- Parsley-In my opinion, Italian flat-lleaf parsley has more flavor than garden variety (see pun here) curly parsley, which is more of a garnish. If you disagree, either type is fine.
- Garlic-Always use fresh garlic cloves without any sort of sprouts growing from them. Those green sprouts give the garlic a bitter taste. If you are true garlic fan, go ahead and add an extra clove of garlic.
- Parmesan cheese- For this recipe you can use Parmesan that is already grated into a powder but I find that cutting a chunk of Parmesan into small chunks for blending in the food processor yields a more flavorful result. I use Pecorino Romano or Parmesan and if possible, buy something from Italy.
- Black Forest Ham-This gives this focaccia its special flavor and the right balance of salt to meat. If you want to use prosciutto, that’s fine but be careful that the topping isn’t too salty. If you find that it is, just add a little more olive oil and fewer Kalamata olives.
- Kalamata olives- You could also use plain pitted black olives if you don’t like the saltiness of the Kalamata olives. Just make sure you are using PITTED olives no matter what kind you use.
- Basil- Fortunately, fresh Italian basil is available year round. I would not use dried basil in this focaccia because the flavor is not as subtle as the fresh.
- Olive oil-Always use the best extra virgin olive oil you can find. I love the 365 Mediterranean Olive Oil from Whole Foods for its reasonable price, flavor and freshness.
Notes:
Most of the ingredients in the topping are salty so you don’t want to add any salt.
Now you know my secret recipe for my favorite holiday appetizer that hopefully will make you famous. If you make this recipe please tag me on Instagram to be featured in my stories @metirementblog and please leave a comment on the blog because it just thrills me when someone reads this!
Italian Focaccia with Ham and Parmesan
A perfect holiday appetizer! Easy to make but spectacular and unique. You've never had a focaccia with so much flavor. Grab a glass of wine and celebrate the holiday season.
Ingredients
- For the focaccia dough:
- 1 package Rhodes Yeast Dough Rolls frozen
- For the topping:
- ½ c. parsley leaves
- 2 cloves garlic
- 6 ounces Parmesan cut into 1 inch cubes
- 6 ounces cooked ham such as Black Forest
- 20 pitted Kalamata olives
- 1/3 cup fresh basil leaves
- ½ cup olive oil
- 3 tablespoons olive oil for finishing
Instructions
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Spray a 9” x 13” pan with cooking spray. Place just enough of the frozen dough balls in the pan just to fit on the bottom in a single layer. They should be close together but not overlapping. Cover the dough balls with a sheet of plastic wrap which you have sprayed with cooking spray.
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Set the dough aside in a warm place for 5 hours.
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For the topping:
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In a food processor bowl with the steel blade chop the parsley leaves and garlic cloves, pulsing the mixture to finely chop. Add the rest of the ingredients (except the olive oil) and pulse until smooth. Add the ½ cup olive oil through the feed tube and blend until everything is incorporated.
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Preheat the oven to 375 degrees.
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With your fingers, press down the focaccia all over to make deep indentations all over the dough. The indentations should be close together so the dough is flattened into the pan.
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With a spatula, spread the ham and cheese mixture evenly over the dough.
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Bake the dough for 15-20 minutes until it is a deep golden brown. Remove from oven and drizzle tablespoons of olive oil evenly over the top. Cut into 1-2 inch squares and serve warm or at room temperature.
Recipe Notes
This can be made ahead for a party by making the topping the day before and letting it come to room temperature before using. The focaccia dough is best when made the same day as serving.