Prep: 10 min + about 1 hr 15 min rising | Bake: 25–30 min | Serves: 6-8 as an appetizer

Salty prosciutto, creamy goat cheese, and fresh sage on homemade garlic focaccia? My mouth is watering just typing about it.

With Thanksgiving around the corner, we’re about to be swimming in leftover turkey sandwich ideas (not that I’m complaining). But I wanted to take a different route and make something fancy without needing the leftovers first. Check out this savory-sweet focaccia, topped with all the cozy flavors of the season and perfect for snacking before the big feast.

Not only does it look impressive, it tastes like you put in way more effort than you actually did. You know what we call that around here? Lazy-girl approved!

Ingredients

Dough

• 3 cups all-purpose flour
• 1 packet (2¼ tsp) fast-rising instant yeast
• 1 tbsp granulated sugar
• 2 tsp salt
• 1 tbsp minced garlic
• 1¼ cups warm water
• ¼ cup olive oil, plus more for the pan and finishing

Toppings

• 4 oz prosciutto, torn into bite-sized pieces
• 4 oz goat cheese, crumbled or broken into small dollops
• A handful of fresh sage leaves
• Honey, for finishing

Note: I used blueberry goat cheese because I spotted a seasonal version at the store and, naturally, couldn’t help myself. I originally planned for regular goat cheese which would still work beautifully, and add an extra drizzle of honey. This blueberry version still adds that subtle sweetness I was going for to pair perfectly with the salty prosciutto.

Instructions

1. Mix the dough. In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm water, olive oil, and minced garlic. Mix until everything is incorporated and a sticky dough forms.
2. Let it rise. Cover the bowl and leave it in a warm spot for about an hour, or until the dough has poofed to double in size. If your kitchen is chilly, it might need a little extra time. Play it by ear, as bread does what it wants sometimes.
3. Transfer to your pan. Generously coat a metal baking dish with olive oil. Transfer the dough to the pan and gently stretch it toward the edges. Cover and let it rise for another about 20 minutes while you preheat the oven to 400°F.
4. Dimple the dough. Drizzle a little olive oil over the surface and press your fingertips into the dough to create those signature focaccia dimples.
5. Start baking. Bake for 15 minutes, until the dough has begun to set and the surface is just starting to turn golden.
6. Add the prosciutto. Scatter the torn prosciutto and sage over the focaccia and return it to the oven for the last 15 minutes, until the bread is golden, cooked through, and crisp around the edges. Keep an eye on it toward the end since oven temperatures and dough thickness can vary.
7. Finish with goat cheese. Remove the focaccia from the oven and let it cool for a few minutes. Scatter the goat cheese (and a little more torn sage to taste) over the warm bread, letting the residual heat soften it. Finish with a little extra olive oil, honey, slice it up and enjoy!

I am the queen of pivoting and freestyling in the kitchen, so I fully encourage putting your own spin on this! From adding caramelized onions, or switching out the goat cheese for a creamier Brie…this is a lovely addition to your Thanksgiving appetizer spread or fall grazing board and sure to impress your people.

Happy baking!