Rosemary, Prosciutto and Prune Focaccia 2020-04-23

1. In medium bowl, stir yeast and honey into warm water; let stand for 10 minutes or until it starts to foam. Stir in 2 tablespoons olive oil and fennel seeds.

2. In large bowl, combine 2½ cups flour and kosher salt. Slowly stream yeast mixture into flour mixture; stir until well incorporated. Mix until dough comes away from sides of bowl, adding more flour until dough holds together. Gently knead dough until smooth.

3. Place dough in well-oiled bowl; cover surface of dough with more olive oil. Cover bowl with plastic wrap; let rise in a warm place for 1 hour or until dough doubles in size.

4. Gently press dough into well-oiled 12-inch cast iron skillet, stretching as you press. With fingertips, dimple the dough and evenly top with feta, prosciutto, half the rosemary, prunes and half the garlic. Use  fingers to gently press ingredients into the dough. Lightly cover skillet; let rest 15 minutes.

5. Meanwhile, preheat oven to 450 F. Drizzle dough generously with olive oil; sprinkle with sea salt and cherry tomatoes. Place skillet in middle of oven and bake focaccia 15 to 18 minutes until golden. Reduce oven to 425 F. Top focaccia with remaining rosemary and garlic; bake 5 minutes more.

Photograph courtesy of California Prune Board