Method

1

Heat on a small frying pan, add butter, then add nectarines and cook for 1-2 minutes each side drizzling honey on top. Cook till caramelised. Remove from heat and set aside.

2

Slice the mini focaccia in half and then start layering the ingredients starting with lettuce leaves (dressed with pan juices from nectarine and a little extra virgin olive oil), mozzarella, walnuts, Prosciutto di Parma and honey nectarines.

3

Place the focaccia lid on top and serve.

Prep Time15 minsCook Time15 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyBeginner
 

Ingredients

 120 g Prosciutto di Parma, thinly sliced
 1 nectarine, cut into 12 wedges
 2 smoked buffalo mozzarella, 1cm sliced
 40 g honey
 30 g walnuts, toasted
 50 ml extra virgin olive oil
 10 g unsalted butter
 20 g green lettuce leaves, washed
For 4 mini focaccia
 250 g ‘00’ flour
 50 g whole grain flour
 180 g water
 50 g sourdough starter (optional)
 7 g dry yeast
 7 g sugar
 7 g salt
 20 ml EVOO

Ingredients

 120 g Prosciutto di Parma, thinly sliced
 1 nectarine, cut into 12 wedges
 2 smoked buffalo mozzarella, 1cm sliced
 40 g honey
 30 g walnuts, toasted
 50 ml extra virgin olive oil
 10 g unsalted butter
 20 g green lettuce leaves, washed
For 4 mini focaccia
 250 g ‘00’ flour
 50 g whole grain flour
 180 g water
 50 g sourdough starter (optional)
 7 g dry yeast
 7 g sugar
 7 g salt
 20 ml EVOO

Directions

1

Heat on a small frying pan, add butter, then add nectarines and cook for 1-2 minutes each side drizzling honey on top. Cook till caramelised. Remove from heat and set aside.

2

Slice the mini focaccia in half and then start layering the ingredients starting with lettuce leaves (dressed with pan juices from nectarine and a little extra virgin olive oil), mozzarella, walnuts, Prosciutto di Parma and honey nectarines.

3

Place the focaccia lid on top and serve.

Focaccine (mini focaccia’s) with Prosciutto & Smoked Mozzarella
IngredientsDirections