Sourdough Focaccia with Prosciutto and Pickled Grapes

This was too unusual not to try! I really like how it came out. The chunks of prosciutto and sweet pickled grapes were both really nice. I found the amount of oil called for a bit alarming, but I seems to have come out okay. I think you could probably get away with slightly less oil, but I'd be hesitant to cut to too much.

Sourdough Foccacia with Prosciutto and Pickled Grapes

Slightly adapted from Baking Sense

Ingredients

• 1 batch Sourdough Focaccia Dough
• 1/4 c. olive oil
• 60g prosciutto, cut into 5mm cubes
• 1/2 batch pickled grapes
• 1 Tbsp. fresh thyme leaves (or 1 tsp. dried thyme)

Directions

1. Use 2 Tbsp. of the oil to generously oil a rimmed baking sheet.
2. Place dough on baking sheet and then flip so that both sides end up coated with oil.
3. Press and stretch to form a large rectangle ~1cm (1/2") thick.
4. Cover and set aside to rise for 1-2 hours.
5. Preheat oven to 200°C (400°F).
6. Press fingers firmly into dough to form dimples. Dimple the whole surface.
7. Brush with remaining 2 Tbsp. of olive oil.
8. Sprinkle with prosciutto, pickled grapes, and thyme.
9. Bake at 200°C (400°F) for 15-20 minutes.