Apricot-Prosciutto Focaccia

Name: Apricot-Prosciutto Focaccia
Prep time: 25 min
Total time: 3 h 15 min
Yield: 8 - 10 serving(s)
Ingredients: 1/4 c. extra-virgin olive oil, plus more for bowl; 2 (1-pound) balls pizza dough; 3 apricots, pitted and cut in 8 pieces each; 1 (3-ounce) log goat cheese, crumbled; Kosher salt; Freshly ground black pepper; 4 slices prosciutto, torn; 1 c. arugula leaves

By Marian Cooper CairnsPublished: Mar 31, 2016

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Mary Britton Senseney

Yields:

8 - 10 serving(s)

Prep Time:

25 mins

Total Time:

3 hrs 15 mins

This sweet and savory appetizer makes for the perfect bite.

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Ingredients

1/4 cup extra-virgin olive oil, plus more for bowl
2 (1-pound) balls pizza dough
3 apricots, pitted and cut in 8 pieces each
1 (3-ounce) log goat cheese, crumbled
Kosher salt
Freshly ground black pepper
4 slices prosciutto, torn
1 cup arugula leaves

Directions

1. Step 1Lightly grease a bowl. Knead dough together just until combined and smooth. Place in prepared bowl; cover and let rest in a warm place, 1 1/2 to 2 hours.
2. Step 2Roll and stretch dough to fit a 10"-x-15" jellyroll pan. Cover and let rest in a warm place, 25 to 30 minutes.
3. Step 3Preheat oven to 425°F. Press fingertips into dough making small indentations. Drizzle oil over dough (allowing some to seep under dough). Top with apricots and goat cheese, pressing lightly into dough. Season with salt and pepper.
4. Step 4Bake until golden brown, 25 to 30 minutes. Cool, in pan, on a wire rack for 15 minutes.
5. Step 5Transfer to a cutting board. Top with prosciutto and arugula, and cut into 12 pieces.