Warm Prosciutto-Stuffed Focaccia

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 233
Caloriesfromfat 35 %
Fat 9.4 g
Satfat 4.4 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 13.5 g
Carbohydrate 24.9 g
Fiber 1.4 g
Cholesterol 30 mg
Iron 2.4 mg
Sodium 648 mg
Calcium 133 mg


1 (9-ounce) round loaf focaccia bread
3 ounces thinly sliced prosciutto*
4 ounces thinly sliced Muenster cheese
1 (6-ounce) package fresh baby spinach
1/4 cup bottled roasted red bell peppers, drained
2 tablespoons light balsamic vinaigrette


Cut bread in half horizontally, using a serrated knife. Top bottom bread half with prosciutto and next 3 ingredients. Drizzle with balsamic vinaigrette; cover with top bread half. Wrap in aluminum foil; place on a baking sheet.

Bake at 350° for 15 minutes or until warm. Cut focaccia into six wedges. Serve immediately.

*6 ounces of ham may be substituted for prosciutto for approximately the same amount of calories.

Natalie Gavin, Nashville, Tennessee,

Southern Living

January 2006
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