Salty Prosciutto Buns

I love the savoury richness of the salty prosciutto, which are cut beautifully by the acidity of the tomatoes on top. The idea for these comes from the puff pastry prosciutto tarts of Tamasin Day Lewis, who used a shot of her beautiful tarts for the cover of her book The Art of the Tart.
I use an overnight dough, you can also make these on the day (don’t rise them in the fridge but on room temperature) if you double the amount of yeast.


  • 250gr strong bread flour
  • 175gr lukewarm water
  • 6gr salt
  • 1.5gr (1/4 tsp) dried yeast
  • 1 tbs olive oil
  • 3 garlic cloves, finely chopped
  • 70gr prosciutto
  • 9 cherry tomatoes, halved
  • 1 tbs olive oil
  • 1 tbs finely chopped rosemary

Makes 6 buns


In the evening, combine all ingredients in a bowl. Stir everything together well, then cover and leave for 30min.
With a firm rubber spatula, or a sturdy rounded dough scraper, scrape over the side and bottom of the bowl, then lift the dough and fold it over itself. Do this all around the bowl, until you have a nice and firm ball of dough. Rest for 30min. Do this at least 2, preferably 3 more times.
Cover the bowl and set it in the fridge.

Take the dough out in the morning, it should be nicely doubled in size. If yours seems a bit small, set the bowl in a warm-ish environment until it has puffed up sufficiently.
Take the dough out of the bowl, onto a well floured surface. Divide into 6 pieces. Make the dough into balls and leave to rest, covered, for 30 minutes. This loosens the dough to make it easier to work.
Combine the prosciutto, garlic and oil in a small chopper (or use a knife), and pulse until combined but not a puree. Combine the other tablespoon of oil with the rosemary.

Stretch the dough balls to little mini pizzas, approximately 8cm diameter. Leave them to rise on a floured tea towel – and covered with one – until almost doubled in size.

Meanwhile, put a pizza stone in the oven and heat for at least 30 minutes to 230°C. Also put a baking tray or oven proof dish on the oven base.
If you don’t have a pizza stone, use the thickest, heaviest baking tray you have available.

Place the rolls on a pizza peel – or a non rimmed surface so they can slide off easily. I sprinkle some polenta on the peel before putting my buns on, as this helps avoid any sticking.
Put the kettle on.

Divide the prosciutto over the middle of the buns. Top with 3 tomato halves each and spread the rosemary oil over the fillings. Spray the breads with a little water. Slide the buns onto the pizza stone.
Poor some boiling water from the kettle onto the hot baking tray on the bottom of the oven. Quickly close the door and bake for 15-20 minutes.