Side Dishes
America's Test Kitchen's prosciutto bread delivers layers of crispy garlic-topped crust and melty cheese that'll have you questioning why you ever bought store-bought versions. The secret lies in a precise dough formula and strategic prosciutto placement that creates irresistible texture contrasts—crunchy, chewy, and salty all in one bite.
I've perfected this recipe over countless test batches, and the result is a bread so good it disappears faster than you can say "second slice."
This isn't your average bread recipe—it combines Italian-inspired dough with cured ham and garlic for a flavor profile that bridges appetizer and main course territory. The dough develops naturally over time, while the prosciutto layers crisp beautifully during baking, creating pockets of airy, chewy bread that melts with every bite.
What makes this version truly special is the garlic-infused olive oil topping that caramelizes into golden, aromatic layers.
By the time you pull this from the oven, you'll have a loaf with crackling garlic crust, tender prosciutto layers, and gooey cheese that pulls just enough to create that perfect stringy texture.
The aroma alone transforms any kitchen into an Italian trattoria, while the combination of salty, savory, and garlicky flavors makes this bread impossible to resist. It's the kind of recipe that elevates simple meals into special occasions.
Perfect for serving alongside soups, salads, or as a hearty appetizer when paired with marinara sauce for dipping. The recipe scales beautifully for gatherings, and leftovers reheat perfectly—though I can't promise they'll last that long. Let's get baking this foolproof version that'll change how you think about bread forever.
Ingredients for america's test kitchen prosciutto bread
Six ingredients transform into a loaf with crispy garlic crust and melty cheese pockets.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Active Dry Yeast 🍞 | ¼ oz | Or 2 1/4 tsp (1 packet) |
| Granulated Sugar 🍬 | ¼ cup | For yeast activation |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Whole Milk 🥛 | ¾ cup | Room temperature preferred |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for dough and topping |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity |
| Prosciutto 🥓 | 6 oz | Thinly sliced, torn into strips |
| Shredded Mozzarella Cheese 🧀 | 1 ½ cups | Part-skim or whole milk |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, fine |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for garnish |
| Sesame Seeds 🌰 | 1 tbsp | For decorative topping |
The flour is non-negotiable here—King Arthur or Gold Medal gives the best texture. I always grab mine from Whole Foods or the bulk bins at Trader Joe's for freshness. The yeast needs to be active dry, not instant, and check the date—old yeast won't activate properly. For the prosciutto, Oscar Mayer or D'Este brands deliver consistent quality, but any good-quality cured ham works. If you're using pre-shredded cheese, toss it with a bit of flour to prevent clumping—that's a game changer. The olive oil should be fruity and peppery; California Olive Ranch is my go-to for this recipe.
No sesame seeds? Poppy seeds or everything bagel seasoning works just as well for texture. Short on basil? Fresh parsley or dried oregano at half the amount keeps the flavor profile intact. The mozzarella can be low-moisture if that's what you've got, but fresh mozzarella shredded yourself melts perfectly. For the garlic, roasted garlic adds a sweeter note if you prefer milder flavor. The olive oil topping is where the magic happens—don't skip this step. It's what creates that golden, caramelized crust that makes this bread irresistible.
This bread reheats beautifully—350°F for 5-7 minutes in a skillet with a splash of water revives that crispy crust. Store wrapped in a clean kitchen towel at room temperature for up to 2 days to maintain freshness. For longer storage, freeze the loaf unwrapped for 1 hour, then wrap tightly in plastic and foil for up to 3 months. The prosciutto layers crisp best when baked fresh, so plan accordingly—this disappears faster than you can say "second slice."
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix, let it rise overnight, and wake up to something that smells like a bakery. The yeast does all the work while you sleep, and honestly? That’s my kind of cooking.
- Salty-Sweet Payoff: That first pull-apart bite—crispy, buttery crust with prosciutto so salty it makes you reach for a sip of milk (which, spoiler, is in the recipe). The sugar caramelizes just enough to balance the salt, and it’s ridiculously addictive.
- Weeknight Workhorse: Slice it for breakfast, pack it for lunch, or serve it warm with dinner—this bread adapts. I’ve had it with jam, cheese, and even just butter straight from the oven. (Yes, even on a Tuesday night.)
- Dollar Stretch: Five ingredients, one bowl, zero waste. The milk and butter give it that rich, tender crumb without breaking the bank, and a single batch lasts my family for days. Leftovers? Toss them in the freezer—it thaws faster than you can say “garlic butter.”
Step-by-step instructions for america's test kitchen prosciutto bread
Here's how to create layers of golden, crispy garlic bread with salty prosciutto and melty cheese—every bite delivers perfect texture.
Activate the Yeast and Mix the Dough
In a small bowl, combine the 0.75 cup whole milk with the 0.25 cup granulated sugar and let sit for 5 minutes until slightly warm. Sprinkle the 0.25 oz active dry yeast over the mixture and stir gently. Let it sit for 5-10 minutes until foamy—this indicates the yeast is active and ready to work.
In a large bowl, whisk together the 4 cups all-purpose flour and 1.5 tsp diamond crystal kosher salt. Make a well in the center and add the yeast mixture, 1 whole large egg, 0.5 cup unsalted butter (cold and cubed), and 0.5 cup extra-virgin olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn it onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky—if it sticks too much, add a little more flour, 1 tablespoon at a time.
First Rise and Prepare the Prosciutto Mixture
Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. While the dough rises, prepare the prosciutto mixture: In a small bowl, combine 6 oz prosciutto (torn into strips), 1.5 cups shredded mozzarella cheese, and 0.5 cup parmesan cheese. Mix gently until evenly distributed—this will be our filling for the bread layers.
In another small bowl, mix together the 4 cloves garlic cloves (minced) and 1 tbsp sesame seeds. This will be our topping for the final crispy garlic layer. Keep both mixtures covered until ready to use.
Shape and Layer the Dough
Punch down the risen dough to release any air bubbles, then divide it into three equal portions. Roll each portion into a 12x10-inch rectangle, about ¼-inch thick. Spread one-third of the prosciutto-cheese mixture evenly over the first rectangle, leaving a ½-inch border around the edges. Top with the second rectangle, then repeat with the remaining dough and filling, finishing with the third rectangle on top.
Seal the edges tightly by pinching them together with your fingers, then transfer the assembled dough to a parchment-lined baking sheet. Cover loosely with a damp towel and let it rise for another 30-45 minutes until puffy. Preheat your oven to 375°F during this final rise—this ensures the bread goes straight into a hot oven for maximum crispiness.
Bake to Golden Perfection
Bake the bread for 25-30 minutes until the top is deeply golden brown and the internal temperature reaches 190°F. During the last 5 minutes of baking, sprinkle the garlic-sesame topping evenly over the top. Watch closely—this topping burns quickly, so pull the bread out as soon as it turns golden.
Let the bread rest for 10 minutes before slicing—this allows the cheese to set slightly and makes for cleaner cuts. The layers should be crispy on the outside, soft and pillowy in the middle, with melty cheese oozing between each slice. Garnish with the 0.25 cup chopped fresh basil leaves just before serving for a fresh, aromatic finish.
Pro Tips For Making America'S Test Kitchen Prosciutto Bread
- Bloom the Yeast First: Skip mixing yeast directly into dry flour—it’s lazy and unreliable. Instead, whisk the yeast, sugar, and warm milk (110°F) together for 5 minutes until frothy. This guarantees your dough won’t take forever to rise or end up dense. I learned this after three failed batches where I just tossed yeast into the dry mix and crossed my fingers.
- Chill the Dough Overnight: The recipe’s 2-hour rise is doable, but I now swear by a 12–16 hour cold proof in the fridge. It develops deeper flavor, makes shaping easier (the gluten relaxes), and prevents a gummy crumb. Just pull it out 1–2 hours before baking to let it warm up—your future self will notice the difference.
- Brush Butter Thin: The prosciutto bread’s golden crust comes from butter, not generosity. Use a pastry brush and lightly coat the top with melted butter (about 1 tablespoon) right before baking. Too much? You’ll get a soggy mess. Too little? The crust will taste bland. Aim for a thin, even layer—like a whisper of butter, not a drizzle.
- Don’t Overproof the Shaped Loaf: After shaping, the dough needs one final rise—usually 30–45 minutes—until it’s puffy but not jiggly. I used to let mine sit until it looked “ready,” only to watch it collapse in the oven. Use a timer and check early: press a finger gently into the dough. If it springs back slowly, it’s good. If it leaves a dent, it’s over.
Perfect pairings for america's test kitchen prosciutto bread
Dipping Sauces
This prosciutto bread shines when paired with bold, complementary dips. Try marinara sauce warmed with a splash of red wine vinegar—the acidity cuts through the richness beautifully. For extra depth, I add 1 tsp dried oregano and ½ tsp crushed red pepper flakes to my homemade sauce.
A creamy garlic aioli made with Maille mustard and Kirkland Signature mayonnaise also works wonders. 🍅
Salad Pairings
Serve alongside a Caprese salad for a perfect Italian-inspired spread. Toss heirloom tomatoes, fresh mozzarella balls, and basil leaves with extra-virgin olive oil and balsamic glaze.
The acidity of the tomatoes balances the salty prosciutto perfectly. For a lighter option, a arugula salad with shaved parmesan and lemon vinaigrette provides a peppery contrast. 🥗
Wine Recommendations
An Italian Chianti or Sangiovese complements the garlic and prosciutto flavors beautifully. The medium-bodied reds with their bright acidity and earthy notes enhance the bread's savory profile without overpowering it. For white wine lovers, a crisp Pinot Grigio from Alto Adige adds refreshing contrast.
I always keep a bottle of Santa Margherita Chianti Classico on hand for occasions like this. 🍷
Cheese Boards
Turn this bread into the star of an impressive cheese board by pairing it with complementary cheeses. Include aged pecorino, creamy burrata, and sharp aged cheddar for variety.
Add cured meats like soppressata or salami, and finish with fig jam and honeycomb for sweet contrast. The prosciutto bread's saltiness makes it perfect for balancing rich cheeses. 🧀
Soup Pairings
This bread transforms simple soups into hearty meals. Pair with a creamy tomato basil soup or a roasted garlic minestrone for a satisfying combination. For a lighter option, a chilled cucumber dill soup provides refreshing contrast.
The bread's crispy crust soaks up any leftover soup beautifully, making it a perfect match. 🥘
Breakfast Adaptations
For a breakfast twist, serve with scrambled eggs and crispy bacon. The salty prosciutto complements the smoky bacon perfectly, while the eggs add protein. Drizzle with hot honey and sprinkle with crumbled feta for an unexpected but delicious combination. This makes for an impressive weekend brunch. 🍳
Nutrition facts
Frequently asked questions
Can I make this prosciutto bread without yeast?
This recipe relies on yeast for its signature airy, layered texture, but you can adapt it! Use 1 cup self-rising flour instead of all-purpose flour and 1 teaspoon baking powder—omit the yeast entirely. The dough will be quicker to prepare (no rising time), but the final product will have a denser, cake-like texture rather than the classic bread layers.
How do I prevent the prosciutto from burning during baking?
Place the prosciutto layers near the bottom of the oven (middle rack) and cover the bread loosely with aluminum foil during the first 20 minutes of baking. This shields the delicate meat while the dough bakes. For extra insurance, tear the prosciutto into slightly larger strips (1-inch wide) to reduce surface area that can crisp too quickly.
What's the best way to reheat leftover prosciutto bread?
For crispy crust and melty cheese, wrap the loaf in aluminum foil and reheat at 350°F for 8-10 minutes. For a restaurant-style finish, transfer to a skillet over medium heat, cover for 2 minutes, then uncover to crisp the top for 1-2 minutes. Avoid microwaving—it turns the crust soggy.
Can I substitute prosciutto with another cured meat?
Salami, speck, or thinly sliced pancetta work beautifully. For a vegetarian option, use mushroom strips sautéed with garlic and olive oil, or caramelized onions for sweetness. Adjust the amount to 6 oz total to maintain balance. The key is thin, crispy slices that render fat during baking.
Why did my bread turn out dense instead of fluffy?
Density usually stems from over-kneading (knead only 8-10 minutes), underproofed dough (let it rise until doubled), or skipping the final rise. Ensure your yeast is active (test in warm water—it should foam in 5 minutes), and measure flour accurately (spoon-and-level method). Cold dough or oven also slows rising—keep everything at 70-75°F for best results.