Mango and Prosciutto Skewers with Focaccia
recipe

A refreshing and delicious summer dish that combines sweet mango and savory prosciutto, perfect for grilling or picnicking.
Preparation Time: 1 hour
Serving Size: 4-6 people

Ingredients

Mango and Prosciutto Skewers:
- 1 ripe mango
- 100 g prosciutto
Focaccia:
- 5 dl water
- 50 g yeast
- 1 tsp salt
- 1 tsp sugar
- about 900 g all-purpose flour
- 3 tbsp olive oil (for brushing)
- 3 tbsp water (for brushing)
- sea salt
- rosemary or thyme
- olives or sun-dried tomato pieces

Instructions

1. Mango and Prosciutto Skewers:
- Peel and cube the mango into large pieces.
- Cut the prosciutto lengthwise in half.
- Thread the mango cubes and prosciutto onto skewers alternately.
- Grill lightly until slightly charred.
2. Focaccia:
- Dissolve the yeast in lukewarm water.
- Add salt and sugar, then gradually mix in the flour.
- Knead the dough until it is very soft and elastic.
- Let it rise until doubled in size.
- Preheat the oven to 200°C (390°F).
- Spread the dough onto a baking sheet lined with parchment paper, pressing down with your hands.
- Mix the olive oil and water, and brush the focaccia's surface completely.
- Press some olives or sun-dried tomatoes into the dough, sprinkle with sea salt and herbs.
- Bake for about 30 minutes. Focaccia is best enjoyed on the day it's baked.
Nutritional Information (per serving):
- Energy: 300 kcal
- Protein: 8 g
- Carbohydrates: 45 g
- Fat: 10 g
- Fiber: 2 g

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