Recipes › Sandwich › Stracchino and Prosciutto Focaccia Recipe

Stracchino and Prosciutto Focaccia Recipe

Recipe by Pedro M. A. Neves

This Italian focaccia sandwich combines pillowy soft bread with creamy stracchino cheese and delicate prosciutto di Parma, finished with a drizzle of quality olive oil and fresh arugula. Stracchino and Prosciutto Focaccia Recipe is a contemporary take on traditional Lombard ingredients, perfect for lunch or a light dinner. The warm focaccia melts the mild, buttery cheese while the prosciutto adds subtle saltiness and depth.

Ingredients

• 500g all-purpose flour
• 7g instant yeast
• 300ml warm water
• 10g fine sea salt
• 60ml extra-virgin olive oil, divided
• 200g stracchino cheese, at room temperature
• 120g prosciutto di Parma, thinly sliced
• 80g fresh arugula
• 2 cloves garlic, minced
• 5ml aged balsamic vinegar
• Fleur de sel for topping

Instructions

1. Mix 500g flour with 7g instant yeast and 300ml warm water in a large bowl. Stir until a shaggy dough forms, then let rest 20 minutes. Add 10g salt and 30ml olive oil, kneading 10 minutes until smooth and elastic.

2. Place dough in oiled bowl, cover with damp cloth, and let rise at room temperature 90 minutes until doubled in volume.

3. Preheat oven to 220°C (425°F). Transfer dough to oiled 30×20cm baking sheet, gently pressing to fill the pan without overworking.

4. Dimple the focaccia surface all over with your fingertips, creating characteristic indentations. Drizzle with 15ml olive oil and scatter minced garlic across top. Sprinkle fleur de sel evenly.

5. Bake at 220°C for 25-30 minutes until golden brown and hollow-sounding when tapped on bottom. Cool on wire rack 5 minutes.

6. Slice focaccia horizontally into two layers. Spread room-temperature stracchino evenly on bottom half, then layer prosciutto over cheese.

7. Top with fresh arugula, then place upper focaccia layer on top. Drizzle top with remaining 15ml olive oil and aged balsamic vinegar.

8. Cut into 4 portions with a serrated knife. Serve immediately while focaccia is still warm.

Substitutions

• Replace stracchino with creamy burrata or robiola cheese for a richer texture
• Substitute prosciutto di Parma with speck or guanciale for a smokier flavor
• Use fresh spinach or mixed greens instead of arugula for a milder taste
• Replace balsamic vinegar with white wine vinegar or fresh lemon juice

Tips

• Stracchino must be at room temperature to spread smoothly; remove from refrigerator 30 minutes before assembly
• If making ahead, wrap assembled focaccia in parchment and store at room temperature up to 2 hours—do not refrigerate as cold stracchino becomes grainy
• Dimple the focaccia generously; deeper dimples collect oil and flavor for better crust development
• For crispier focaccia, bake on a preheated baking sheet or pizza stone

Stracchino is a traditional fresh cow's milk cheese from Lombardy and Piedmont regions, prized for its buttery softness and mild flavor. Pairing it with prosciutto di Parma and focaccia represents the intersection of Northern Italian culinary traditions, where quality cured meats and local cheeses define regional identity.

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