Burrata and Prosciutto Savory Breakfast Focaccia with Fig Jam

Name: Burrata and Prosciutto Savory Breakfast Focaccia with Fig Jam
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2½ cups (330 g) bread flour; 1⅛ cups (270 ml) warm water (90°F / 32°C); 2 teaspoons (12 g) fine sea salt; ¼ teaspoon (0.8 g) instant (bread) yeast; 3 tablespoons (45 ml) extra-virgin olive oil; 3 tablespoons (45 ml) extra-virgin olive oil; 1 teaspoon (6 g) coarse sea salt; 4 sprigs (5 g) fresh rosemary sprigs, leaves stripped from stems; 4 ounces (115 g) thinly sliced prosciutto; ½ cup (150 g) fig jam (or paste); 8 ounces (225 g) fresh burrata cheese, at room temperature, torn into pieces; freshly ground black pepper

From the MyKitchenBank Kitchen

A pillowy, olive oil-rich focaccia topped with melted burrata cheese, crispy prosciutto, and tangy-sweet fig jam. This Italian-inspired breakfast bread is perfect for brunch—the contrast of creamy cheese, salty cured meat, and fruit jam makes every bite memorable. The dough is made with a long, cool fermentation for superior flavor and texture.

Prep: 20 min
Cook: 25 min
Wait: 11 hr
Total: 11 hr 45 min
Makes: 1 focaccia (12×8 inches / 30×20 cm); 6 slices

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Steps

Before you start

Mix the dough the day before (or up to 24 hours ahead) so it has time to ferment and develop flavor
Have burrata at room temperature for 30 minutes before using so it tears and melds into the warm focaccia
Preheat oven to 425°F (220°C) 30 minutes before baking

1
Mix the dough
- In a large bowl, whisk together the warm water (90°F / 32°C) and instant yeast.
- Let sit for 1 minute to bloom the yeast.
- Add the bread flour and salt, and stir with a wooden spoon or your hand until a shaggy dough forms and no dry flour remains.
- The dough will be sticky and rough at this stage—this is correct.
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Ready when: All flour is hydrated and dough is shaggy
Tip: Use warm (not hot) water; above 110°F will kill the yeast
2
Add olive oil and rest
- Pour the 3 tablespoons of olive oil onto the dough and fold it in with wet hands, using a pinching motion to incorporate the oil evenly throughout.
- Once the oil is fully incorporated, cover the bowl tightly with plastic wrap and let it rest at room temperature for 12–24 hours.
- A longer fermentation (closer to 24 hours) develops more flavor.
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Ready when: Dough is puffy with visible bubbles and smells slightly tangy
Tip: Ferment at room temperature (68–72°F / 20–22°C) is ideal; warmer kitchens will ferment faster
3
Shape and final proof
- Turn the dough onto a lightly oiled 12×8-inch (30×20 cm) baking sheet.
- Using oiled hands and a bench scraper, gently stretch and shape the dough to fit the pan, working from the center outward.
- It will be very soft and sticky.
- Once in the pan, cover loosely with plastic wrap and let it rise at room temperature for 2–3 hours until puffy and nearly doubled in thickness.
- The dough should be light and airy.
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Ready when: Dough has risen noticeably and feels pillowy when gently touched
Tip: Don't deflate the dough; handle it gently so you keep the air bubbles
4
Dimple and oil the focacciaOven 425°F / 220°C
- Preheat the oven to 425°F (220°C) 30 minutes before baking.
- Remove the plastic wrap and use your fingertips to gently dimple the entire surface of the risen dough, creating small indentations.
- Drizzle the 3 tablespoons of olive oil evenly over the surface and sprinkle with coarse sea salt and the stripped rosemary leaves.
- These dimples catch the oil and help create the characteristic focaccia texture.
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Ready when: Surface is dimpled and evenly coated with oil and seasonings
Tip: Dimple gently to preserve the air in the dough; you're not deflating it
5
Bake the focacciaOven 425°F / 220°C
- Place the baking sheet in the preheated 425°F (220°C) oven and bake for 20–25 minutes until the top is golden brown and the edges are darker.
- The focaccia should sound hollow when tapped on the bottom and an instant-read thermometer inserted into the center should read 205–210°F (96–99°C).
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Ready when: Top is deep golden brown, edges are darker, and center reads 205–210°F (96–99°C) on an instant-read thermometer
Tip: Don't open the oven door in the first 15 minutes; sudden temperature drop can deflate the focaccia
6
Cool slightly and add toppings
- Remove the focaccia from the oven and let it cool on the baking sheet for 3–5 minutes until it's still warm but no longer too hot to handle.
- While still warm, quickly scatter the torn pieces of room-temperature burrata across the surface—the residual heat will slightly soften it.
- Arrange the prosciutto on top in loose folds, then dot with small spoonfuls of fig jam (about 1 tablespoon per slice, distributed across all six slices).
- Finish with a light grind of fresh black pepper.
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Ready when: Burrata is slightly softened and melded into the warm bread, prosciutto and jam are evenly distributed
Tip: Use room-temperature burrata so it softens without breaking apart; cold cheese will not meld into the bread
7
Rest and serve
- Let the focaccia rest on the baking sheet for 5 minutes to allow the burrata to fully set slightly.
- You can serve it warm or at room temperature.
- Slice into 6 pieces (approximately 4 inches wide by 4 inches long) and serve immediately on a board or platter.
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Ready when: Burrata is soft but not runny, all toppings are settled on the bread
Tip: Serve within 2 hours of topping for the best burrata texture; it will harden as it cools

Good to know

Tips

Fermentation is everything: The 12–24 hour cold rise develops flavor and makes the crumb open and airy. Don't skip or rush this step.
Use room-temperature burrata: Cold burrata will not soften and meld into the warm bread. Pull it from the fridge 30 minutes before baking.
Dimple gently: Use your fingertips (not your whole hand) to create small indentations. These catch the oil and create the signature focaccia texture without deflating the dough.
Toast the prosciutto (optional): If you prefer crispier prosciutto, lay slices on a separate baking sheet and toast for 8–10 minutes at 400°F (200°C) before adding to the focaccia, then add all other toppings.

Make ahead

The dough can be mixed, fermented, and shaped up to 4 hours ahead. Hold it covered in the refrigerator during the final proof (rise time will extend to 3–4 hours). Remove from the fridge 30 minutes before baking. You may also freeze the baked, cooled focaccia (without toppings) for up to 3 months; warm it in a 350°F (175°C) oven for 8–10 minutes, then add toppings while warm.

Storage & reheating

Store leftover focaccia (without burrata or prosciutto) in an airtight container at room temperature for up to 1 day, or wrapped in foil in the fridge for up to 3 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes until heated through. Do not reheat after topping with burrata or prosciutto. Freeze the baked focaccia (before topping) for up to 3 months; thaw at room temperature and reheat as above.

Substitutions

fig jam (or paste) → apricot jam, honey, or blackberry jam. Any jammy, mildly sweet condiment works; use about the same amount. Honey may be slightly runnier, so use 2 teaspoons less.
fresh burrata cheese → ricotta salata, fresh mozzarella, or goat cheese. Burrata's creamy interior is key to the dish, but ricotta salata offers tangy texture, fresh mozzarella gives creaminess, and goat cheese adds tartness. Tear or crumble as needed.
thinly sliced prosciutto → speck, pancetta, or crispy bacon. Use thinly sliced speck for a smokier flavor, or crisp up pancetta or bacon first. About the same weight (4 ounces / 115 g).
fresh rosemary sprigs → fresh thyme, oregano, or Italian herbs. Any Mediterranean herb works. Use about the same amount (1 teaspoon of dried herbs, if substituting).