Focaccia Ripiena con Prosciutto

Focaccia ripiena con prosciutto is a stuffed focaccia sandwich originating from the Liguria and Piedmont regions of Italy, though it is now found in bakeries and casual eateries throughout the country. The dish consists of a sheet of soft, olive oil-rich focaccia bread that is split and filled with thin slices of prosciutto crudo. The key ingredients are high-quality focaccia, made with strong flour, extra-virgin olive oil, water, salt, and yeast, and prosciutto di Parma or San Daniele. A great version is distinguished by the focaccia’s texture—crisp and golden on the outside, yet airy and tender within—and by the prosciutto’s delicate, salty flavor that is not overwhelmed by oil or salt in the bread. The bread should be freshly baked and still slightly warm, allowing the fat in the prosciutto to soften slightly.

Regional variations include the addition of stracchino or crescenza cheese, arugula, or sun-dried tomatoes. In Alba, Italy, the venue Budego is noted for its rendition, praised by creator Franchino Er Criminale for its balance of textures and the quality of the local prosciutto. Some versions use focaccia that is baked with the filling enclosed, while others assemble the sandwich after baking. The dish is commonly eaten as a street food or quick lunch, often paired with a light red wine or a sparkling mineral water.