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Warm Prosciutto-Stuffed Focaccia

Southern Living JANUARY 2006

  • Yield: Makes 6 servings
  • Cook time: 15 Minutes
  • Prep time: 10 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 35%
  • Fat: 9.4g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 13.5g
  • Carbohydrate: 24.9g
  • Fiber: 1.4g
  • Cholesterol: 30mg
  • Iron: 2.4mg
  • Sodium: 648mg
  • Calcium: 133mg