How to Make Prosciutto Plum Focaccia | Food Wishes
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- Опубліковано 16 жов 2024
- This beautiful focaccia features prosciutto-wrapped plum slices baked into a light, tender bread, and is not only delicious, but one of the most beautiful focaccias you will ever see. The sweet and savory combo is hard to beat, and this can be made with other stone fruits such as peaches and apricots. Enjoy!
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Prosciutto and plums together? YUM! ❤
Chef John comes up with flavor combinations I'd never think of, but I know they'll taste good.
I'm making this bread this weekend. My husband will love this.
Oh my goodness. I am envisioning this at Thanksgiving with pears or figs. Great make-ahead bread to take the stress out of entertaining. Thank you SO much, Chef!
Oh, we’re going to make this. This weekend, to be exact, because it’s supposed to be a bit cooler over the weekend here in northern San Diego. We really enjoy your previous focaccia recipes as well.
Thank you for the the recipe Chef. And thank you kindly for your continued inspirations Michele. We hope your recovery and healing is going well✨
Be well, stay kind and blessings to all✨
Thank you!
i will never recover from the chef john sellout era, but at least he still shares the recipes with us plebs
@@memestealer2561 chef john is an ethereal angel whose beauty routinely makes people weep
@@memestealer2561sellout?
I have loved your recipes so much 💖. Makes me happy when I see a video pop up. I can't wait to make this soon.
This man never ceases to amaze me.
Figs would also work very well
Omg yesssss...
Sweet & salty bread. Yummy.
Bread of Summer! 🥖 ⛱️
I’ve followed you for many years now, all I have to say is thank you.
I know what I'm making for a pre-dinner snack when my parents come over for our weekly Sunday dinner! Looks amazing!!
Oooh, that CRUNCH when he cuts into it! 🤤🤤🤤
This looks absolutely amazing! I can't wait to make it!
Very delicious recipe 👍😊
I have been wanting to make this bread with olives. It would also be good wigh cheese and jalapeños
One of the supermarket bakeries around here makes a jalapeno cheddar loaf. Makes for an awesome pan toasted ham and cheese sandwich! 🤤 Haven't had it in quite a while and now I've got a huge craving for one! 😥
@valvenator None of the bakery around here do jalapeño cheese breads anymore and I can hardly even find focaccia bread anywhere
@@texastwitcher3392 now that you mention it I don't remember seeing it recently either which is probably the reason I haven't thought of buying it till now.
What a great idea! Thanks for sharing. Yummy!😊
That looks wonderful! ❤️
Hey Chef John! You have a wonderful recipe with prosciutto wrapped leeks. I have made it so many times. I wonder if prosciutto wrapped leeks would do here? It's worth a try!
Yet another amazing looking unexpected combination. Can't wait to make it tomorrow!
What an amazing video! The recipe for focaccia with ham and plum presented by Food Wishes is simply fantastic. I loved the unique combination of flavors and how you explained each step clearly. Congratulations on the great content and innovative recipe! ❤❤
That crackle is something to write home about
. Bravo.
As always ks.
Hi.
I’ve made your big bubble focaccia dozens of times and every time it’s a hit!!!
I've never met your wife, but I like her. I ascribe to the Michelle school of thought when it comes to the good stuff (at least when it comes to large scale foods like bread).
Always a pleasure chef.
I'm legitimately mindblown over the plum slicing technique. I love plums, peaches, nectarines, but usually stay away from them for dinner ideas when hosting, because they are unreliable and they might not easily separate from the stone. But simply "sacrificing" part of the fruit to get a good amount of decent slices and then eating the "scraps" or keeping them for the next day is downright ingenious. No more juice all over the hands from trying to screw/wedge away the stone and ending up mushing the entire peach.
I've noticed a severe lack of freakishly small wooden spoon lately.
Now imagine topping it with some goat cheese. I want to cry just thinking about how heavenly that would be 🥲
Get well soon , Chef Jon! 💐🎈💖
Butternut squash, prosciutto, and fig jam and honey..
Omg, focaccia! 🤤🤤🤤
Go Michelle!
Wow amazing
I wish i could cook for you chef Jon
My food wish is Chef John cooking for me!!
We all want @@cathythompson1059
You think you can cook food worthy of chef john
@indus7841 Oh DEFINITELY....he's pretty much the one who taught me how to cook 🤣
Me too!🥺😊
Can you please include some info on where you found that amazing plastic wrap thing with elastic on the bottom? It looks super useful
Google "Reusable Bowl Covers". They are super convenient and much better than single use plastic..
Google"elastic food cover"
I believe those are shower caps. The kind hotels have in the rooms.
@@tommo5050 lol I was sure there had to be a different name for them like "proofing bag" or something but apparently restaurants really do just use shower caps a lot of the time 😂
Would cutting the plum into small pieces and folding it into the dough as it rises and then pushing the prosciutto into the top work as well?
I think so, thought too much weight could probably impede the rise
Perfect as usual...
Okay that looks tasty but I had an idea for something that might be as good or possibly better for those times when stone fruit isn't available. In the place of the plum slices get whole dates, cut down one side of the date and remove the torpedo shaped seed, in the space where the seed was put some salty white cheese (like feta), and then wrap each of those in prosciutto slices and put those in the bread. Adding a little lemon zest to the cheese before putting it in the dates might add a little extra pizzaz as well.
Another vector to take.... Melon, already proven to play well with prosciutto.
I’m a firm believer in the Michelle school of thought too!
Ooooooo yum.
For once Chef John adds a "touch of sugar" and it's an actual touch of sugar lol
😂
I was shocked lol
prosciutto-filled focaccia came to my mind when I saw the triple fold...
Try baking the focaccia in a well oiled cast iron skillet. The bottom gets a fried like texture!
I imagine it would have tasted just as good if not better with white cheeses
I thought you would spread it out a little more and dock it with your fingers. I’m going to try this.
You could use full slices of prosciutto, with several slices of plum in a line, rolled then pressed into several rows on the bread... more goodies but still plenty of bread (and crust!).
I love your voice
😋😋yum yum ❤🙏
Slap some sauce and cheese on this and it will be my next pizza!
Could you have cut this into individual rolls with a pizza cutter before baking?
How would this be if i wrapped Babybel cheeses with prosciutto and placed them in the foccacia??? Would the cheese screw up the results of the beautiful foccacia?
who else remembers his whole plum tart video?
😍👍
I would like ricotta cheese with a little honey on the side ❤
"Remember to drizzle your tongue with some olive oil..."
Basil pesto, prosciutto, bocconcini cheese, and fresh basil leaves is also a good topping for focaccia bread. Putting freshly chopped herbs inside the dough is great too. I've used a round roaster lid, when I've made focaccia. It works well as a baking pan, and gives a nice shape to the bread. That looks great. Cheers! 👍🏻👍🏻✌️
I would put in some rosemary, thyme into it as well. Looks yummy!
Did he just call pluots poolots? lmao
I literally had to rewind that part and hear it a second time.
I'm in the same school as Michelle! 😂
I want to know where to get those giant shower caps
I dont eat pork. Can we use bresaola?
Question. Off topic. Would you recommend a butter flour roux or corn starch as a thickener??
It would really depend on the dish you're making and the end result you're looking for.
I would drizzle hot honey over the top 🥰
Or maple syrup
Hey! Where has the freakishly small wooden spoon been hiding? We demand proof of life!
Am I having a stroke, or were you enjoying some adult beverages while narrating this video? lolol
NOPE it was the video player, I reloaded, and the audio was fixed.
Drunk chef had me laughing, though.
Any stone fruit? So are you saying I can use coconut?
Considering coconuts aren't stone fruits?
@@craftiebrown coconuts ARE stone fruits. You'll see them called drupes, which is the more proper name for stone fruits.
@@mackal To a cerebral narcissist, yes. It is in that family, but resembles nothing else in that family. In culinary terms, not really. Technically wheat is a fruit. Corn is a fruit. Culinary they aren't used or thought of that way by 99.99% of humanity, so nobody cares how smart you think you are.
@@craftiebrown you know I was making a joke, ffs. What is wrong with you.
@@mackal Obviously not, considering your reaction to my innocent initial response. You chose to escalate by being a smart a$$, ffs.
This video brought to you by Olive Oil.
What about her brother or her original beau?
علي موحان😘🧡😘💛💛😘💛😘💛😘💛😘💛😘💛😘💛💛😘💛😘💛😘💛😘💛😘💛😘💛💛😘🧡😘💛😘💛😘💛😘💛😘💛💕💛💕💛💕💕
My trypophobia is triggered. 😬😬😬
Seems sorta like a pizza dough that you folded over and stuck fruit wrapped in meat into rather than stretch out and top like normal. Neato.
I really want to make this, but we don't have the technology to translate recipes with cups here in the not-USA.
I wonder if you need oil for this….😂
Just stop oil! (Lol, just kidding)
Awe, come on chef John! Slice your prosciutto from the whole leg, plastic packed 100 gram sliced prosciutto packages is the charcuterie version of plastic water bottles. Its so much better fresh sliced and better for the planet as well.
Needs more olive oil….. just sayin’ !!
Stop that.
it's a culinary crime to cook prosciutto
Nah proscuitto wrapped fruit is amazing
Oh Yes@@Smalicious
@@robertdryburgh1457 prosciutto wrapped chevere dates, need more be said?!?
What would you suggest he use instead? F*ckin slices of ham?
@@Smalicious he said "cook"
I’m sorry man, but fruit is for pudding!