Melted Gruyere & Parma ham Focaccia bread

A delicious recipe great for feeding a small group for lunch. Add this to a simple fresh pasta dish if you are catering for more people. This Focaccia is guaranteed to please!

*BREADMAKER REQUIRED*

Serves 4

Ingredients for the dough;

150ml Water
250g white bread flour plus extra for dusting
1 Tsp dried yeast
1 Tsp salt
1 Tbsp olive oil plus extra for greasing

Ingredients for the filling;

175g sliced Parma ham
3 Tbsp fresh sage leaves, chopped
350 Gruyere cheese
Fresh black pepper for seasoning
10-15 small sprigs of fresh Rosemary
1 Tsp salt
2 Tbsp Olive oil

1 well greased flat baking tray approx 28 x 40cm, or a pizza baking stone.

Method

First, throw in all of the dough ingredients into your bread maker, set it to the dough only setting and set it away.

Towards the end of your bread maker timer, gather all of the ingredients for the filling. Separate the ham and cut the cheese into thin slices. When the dough is ready pop it onto a flat surface which has been dusted. Cut the dough in half and roll into a rounded rectangle approx 28 x 20cm. Now place the dough you have rolled onto the baking tray and place the slices of ham on top, making sure you get them right to the edge. Now do this with the cheese and then scatter the freshly chopped sage leave on top, and lastly season with freshly ground black pepper

Now roll out the other half of the dough into approx the same shape and size, then lay it on top and pinch the edges together all the way around while doing so. Now cover the Focaccia with a clean tea towel and leave to puff up for around 30 mins.

Once you have done this get your oven on and pre heat to 200 degrees. After the Focaccia has rested for 30 mins, pierce the top with a knife so you can place your sprigs of rosemary in. Drizzle with olive oil and season with fresh sea salt. Bake for 20-25 mins or until it is nice and golden.

Slice up and serve straight from the oven!