Grilled Focaccia with Prosciutto and Fennel



3 servings (serving size: 2 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 303
Caloriesfromfat 23 %
Fat 7.8 g
Satfat 2.1 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 29 g
Carbohydrate 31.2 g
Fiber 2.3 g
Cholesterol 27 mg
Iron 2.1 mg
Sodium 1 mg
Calcium 489 mg


2 cups thinly sliced fennel bulb (about 2 small bulbs)
Cooking spray
1 (5.5-ounce) package (2 [6-inch]) focaccias (Italian flatbread)
1 1/2 cups (6 ounces) preshredded fat-free mozzarella cheese
1 tablespoon thinly sliced fresh sage
3 ounces very thin slices prosciutto
1/8 teaspoon freshly ground black pepper
1 teaspoon olive oil


Steam fennel, covered, 10 minutes or until tender. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add fennel, and saute 1 minute or until lightly browned.

Slice each focaccia in half horizontally. Sprinkle cheese over cut sides of 2 pieces of focaccia. Sprinkle evenly with sage. Arrange fennel and prosciutto over sage; sprinkle with pepper. Top with remaining focaccia halves.

Brush each sandwich with 1/2 teaspoon olive oil. Place a nonstick skillet coated with cooking spray over medium heat until hot. Add sandwiches, and cook 3 minutes on each side or until sandwiches are golden. Cut each sandwich into 3 wedges.

July 1997
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