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Date, Goat Cheese and Prosciutto Sourdough Focaccia

YIELD: Makes Two 9 by 13-inch or One 18 by 13-inch Focaccia

Elevate your gatherings with our Date, Goat Cheese, and Prosciutto Sourdough Focaccia—an inventive take on the classic bacon-wrapped dates appetizer. Enhanced by the inclusion of sourdough discard, the bread becomes both spongier and more flavorful, providing the perfect foundation for the harmonious blend of sweet and salty toppings. Crafted for sharing, this focaccia is an excellent choice to delight and indulge as a delectable appetizer among friends and family.

Recipe by Make it Dough.


  • Dough
  • 4 ½ cup (540 grams) bread flour
  • ¾ cup (90 grams) whole wheat flour
  • 2 teaspoons salt
  • ¾ cup (170 grams) sourdough discard
  • 2 cups (452 grams) water
  • 1 packet (2 ½ teaspoon) instant yeast
  • 3 tablespoons honey or sugar
  • ¼ cup olive oil
  • Toppings
  • 2 tablespoons olive oil, plus more for greasing the baking sheets
  • 10 Medjool Dates, diced
  • ¼ cup goat cheese, crumbled
  • 8 oz prosciutto, sliced
  • 1 teaspoon sea salt
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons balsamic vinegar
  • 3 garlic chives


1. Combine the dough ingredients in a large mixing bowl. Stir until a shaggy dough forms and all the flour is moistened. Cover the bowl and let the dough rest for 15 minutes.

2. Perform one set of stretch and folds. Working with the dough inside the bowl, lift one side of the dough, stretch it, and fold it over itself. Turn the bowl 90 degrees and repeat 3 more times (this is 1 set). Cover the bowl and let the dough rest for another 15 minutes.

3. Do two additional sets of stretch and folds, allowing the dough to rest for 15 minutes between each set.

4. After the last fold, round the dough into a tight ball. Cover the bowl with plastic wrap and let the dough rest for 20 to 30 minutes or until it has doubled in size and looks bubbly.

5. Preheat the oven to 425 F. Coat two 9-by-13-inch baking sheets heavily with olive oil.

6. Divide the dough in half and place each portion on the oiled baking sheets. Cover the baking sheets with plastic wrap and let the dough rest for another 15 minutes. This will make it much easier to stretch out.

7. Gently stretch the dough out to the edges of the pan. Cover the pans with plastic wrap and let the dough rise until puffy and bubbly. About 20 to 30 minutes.

8. Take one portion of the dough at a time, drizzle 1 tablespoon of olive oil over it, and use your palm to evenly coat the dough with the oil.

9. Using your fingertips, press down on the dough to create small indentations all over the dough. This promotes even rising in the oven.

10. Spread the dates, goat cheese and prosciutto over the top of the dough. Sprinkle sea salt and thyme leaves over the top.

11. Bake the focaccia for 25 to 30 minutes or until the top of the focaccia is a light golden brown.

12. Drizzle balsamic vinegar and sprinkle garlic chives on top.

13. Slice and serve fresh from the oven.

14. This bread is best enjoyed immediately after it is baked but will store well in an airtight container in the refrigerator for up to 2 days.

15. Refresh leftover slices in the oven at 350 F for 10 minutes.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.