Photo of Prosciutto-arugula focaccia by WW

Prosciutto-arugula focaccia

Points® value
Total Time
16 min
15 min
1 min
This delicious focaccia recipe couldn’t be easier to make. Antipasto means “before the pasta” in Italian, and serving a few tasty bites is a fun way to invite your family and friends to the table and to set the stage for the coming meal. Crispy, chewy focaccia is a guest favourite made even more delicious when topped with rosy, paper-thin prosciutto and peppery arugula for a touch of spiciness. The red wine vinegar nicely complements both. We love pairing this focaccia with a glass of Pinot Grigio, if you’d like to pour white; or a light Dolcetto, if you’d prefer red.


Focaccia bread

4 oz, plain, split horizontally if thick

Extra virgin olive oil

2 tsp(s)


2 clove(s), large, finely chopped


1½ cup(s), lightly packed

Red wine vinegar

2 tsp(s)

Black pepper

¼ tsp(s)

Table salt

1 pinch(es)


3 oz, very thinly sliced, cut into strips


  1. Preheat broiler.
  2. Cut focaccia or flatbread into 6 equal pieces. Place pieces on baking sheet. Brush tops of each with oil and sprinkle with garlic. Broil 6 inches from heat until browned in spots, about 1 minute.
  3. Toss, arugula, vinegar, pepper, and salt in medium bowl. Divide mixture evenly among focaccia pieces and top each evenly with proscuitto.
  4. Serving size: 1 piece focaccia and 1/4 cup arugula mixture