Mini ham and rosemary foccacias

Origin : Alpes du Nord
Mini foccacias noix de jambon et romarin - recette Sherpa
Preparation time
20 min
Cooking time
30 min

Some history

The Savoie ham : Savoie ham is made with the noix patissiere, the most noble part of the ham, before being dried for a minimum of one month in the Alpine air. It is lean, with a dried meat flavour that foodies with sophisticated palates adore, featuring subtle notes of hazelnut.


For the foccacia dough :

  • 21,5cl water at room temperature
  • 20g fresh yeast
  • 415g flour
  • 6cl olive oil
  • 8g salt


For the topping : 

  • Rosemary
  • Fine sea salt
  • 10 slices of Savoie ham
  • Olive oil


Cut the ham into stamp-sized bits.
Pour the water into a bowl.
Add the crumbled yeast. Whisk and set aside for about 10min.
Attach the dough hook to your mixer and pour the flour, oil and salt into the mixer bowl. With mixer on low speed, gradually add the water and yeast to form a homogeneous dough. Add the finely cut Savoie ham. Knead for 1min at the lowest speed and 5min at the next speed up until the dough is smooth and elastic.
Transfer the dough to a bowl coated with a fine layer of olive oil and cover with a clean cloth. Set it somewhere warm (30°C / 80°F) and let rise until doubled in volume.
Punch down the dough to release the gas then divide into segments of around 80g/90g.
Put some breathing room between the segments, flatten them slightly, drizzle with olive oil, and sprinkle with salt and fresh rosemary.
Let sit for 20min.
Bake for 30min in an oven preheated to 180°C (350°F).
Drizzle again with olive oil halfway through cooking. Keep an eye on your dough as ovens can vary. Remove slightly golden. 
Let cool to your preferred temperature. 



Thanks : 

Recipe made by Stéphanie Iguna (Stephatable) with the Savoie ham selected by Guillaume from Sherpa Montchavin.

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