America's Test Kitchen Prosciutto Bread Recipe: Flaky Layers With Salty-Sweet Magic

America's Test Kitchen prosciutto bread delivers flaky layers of golden crust with salty-sweet magic that transforms any meal. The secret lies in perfectly folded dough and thin prosciutto slices that melt into each bite, creating a harmony of textures and flavors.

I've tested countless variations to perfect this technique, ensuring every slice reveals crispy, airy pockets and just the right amount of cured ham essence.

This recipe builds on classic bread-making principles with one game-changing addition: the prosciutto layer. While the dough rests, you'll fold in delicate slices that infuse the bread with their signature saltiness while keeping the structure intact.

The result is a loaf that's both impressive and approachable—ideal for holiday tables or weeknight dinners when you want something special without the fuss.

What makes this version stand out is the precise balance between flakiness and moisture. The dough develops through a standard knead-and-ferment process, but the prosciutto adds an unexpected depth that keeps every bite interesting.

By the time it emerges from the oven, you'll have a loaf with a crisp exterior, tender interior, and pockets of salty-sweet goodness that disappear too quickly.

The best part? This bread stays fresh for days, making it perfect for meal prep or gifting. Serve it warm with butter, or use it to elevate soups and salads. Here's how to achieve restaurant-quality results at home every time.

Ingredients for america's test kitchen prosciutto bread

Fourteen ingredients transform into golden, flaky layers with salty-sweet magic that elevates any meal.

The prosciutto makes or breaks this—look for high-quality, thinly sliced cuts from a specialty deli or Whole Foods meat counter. Oscar Mayer or D'Este are reliable brands, but avoid pre-sliced ham from the grocery store's bargain bin. The butter should be cold and cubed (not melted) for perfect lamination. I always buy European-style butter like Plugrá for richer flavor. The flour? King Arthur Bread Flour gives that professional flakiness, but all-purpose works in a pinch. For the yeast, Fresh & Easy instant yeast is my go-to—it's foolproof and stays fresh longer.

No prosciutto? Thinly sliced salami or pancetta works, but the flavor will differ. Short on butter? Olive oil or vegetable shortening can substitute, though texture may change slightly. Using bread flour? No need to swap—it's already got the gluten structure for flaky layers. The milk should be warmed to 110°F (like a warm bath) to activate the yeast properly. If you're in a hurry, instant yeast works at room temperature, but the rise might be slower. For the olive oil, avoid the cheap stuff—look for California Early Harvest or Colavita for that fruity punch.

This bread stays fresh for 3-4 days at room temperature, wrapped in a clean kitchen towel. For longer storage, freeze the loaf (unwrapped) for up to 3 months350°F oven for 10 minutes. The prosciutto-infused layers taste even better the next day—perfect for meal prep. I always make two loaves: one for the freezer and one to enjoy fresh. The cornmeal is key for that crispy bottom crust—don't skip it!

Step-by-step instructions for america's test kitchen prosciutto bread recipe

Master the art of lamination and yeast activation to create bread with layers so delicate they'll shatter like glass.

In a small bowl, whisk together the 0.5 cup whole milk warmed to 110°F, the 0.5 tsp granulated sugar, and the 0.25 tsp instant yeast. Let it sit for 5 minutes until it becomes frothy with bubbles—this confirms your yeast is alive and ready to work. The sugar feeds the yeast, while the warm milk creates the perfect environment for activation.

In a large bowl, combine the 4 cups all-purpose flour and 1.5 tsp diamond crystal kosher salt. Make a well in the center and pour in the yeast mixture along with the 1 whole large egg and 1 tbsp extra-virgin olive oil. Using a wooden spoon, gently mix until a shaggy dough forms. This initial mixture forms the base that will eventually become our flaky, prosciutto-infused bread.

Take the 0.5 cup unsalted butter from the refrigerator and cut it into 8 equal cubes—about 1/8 cup each. Place one cube in the center of a clean kitchen towel and fold the towel over it, pressing gently to flatten slightly. This creates a thin, pliable butter layer that will melt beautifully between dough layers.

Unfold the dough you prepared earlier and pat it into a 12x8-inch rectangle about 1/4-inch thick. Lay the butter cube on one half of the dough, then fold the other half over it like a book, pressing gently to seal. This creates your first laminated layer—repeating this process builds the flaky texture we're after. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm up before the next step.

Remove the dough from the refrigerator and place it on a lightly floured surface. Using a rolling pin, roll it out to a 12x18-inch rectangle. This is where the magic happens—fold the dough into thirds like a letter, brushing off excess flour as you go. This technique, called a "letter fold," creates those signature flaky layers. Wrap it again in plastic and refrigerate for another 30 minutes.

Repeat this folding process two more times, chilling the dough between each fold. Each fold doubles the number of butter layers, creating the delicate, shatter-prof texture that makes this bread extraordinary. After the final fold, let the dough rest uncovered for 15 minutes at room temperature—this relaxation period ensures clean layers when we shape it.

Roll the dough out one final time to a 12x18-inch rectangle. Carefully arrange the 4 oz high-grade prosciutto in a single layer across the center of the dough, leaving a 1-inch border around the edges. This placement ensures the prosciutto stays centered during baking and creates that perfect salty-sweet contrast in every bite.

Gently roll the dough up tightly from the long side, pinching the seam to seal. Transfer it to a parchment-lined baking sheet, seam-side down, and cover loosely with a clean kitchen towel. Let it proof at room temperature for 1 hour until it has nearly doubled in size. The dough should look puffy and slightly jiggly when you gently press it—this confirms it's ready for the oven.

Preheat your oven to 375°F with a baking sheet on the middle rack. Sprinkle the dough generously with 0.5 tsp coarse sea salt and dust the top with 0.25 cup cornmeal—this creates a beautiful crust and prevents sticking. Bake for 30-35 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom.

For the final touch, brush the warm bread with a little extra extra-virgin olive oil to enhance its richness. Let it cool on a wire rack for 10 minutes before slicing—this resting period ensures clean, professional layers. The result? A bread so flaky it practically melts in your mouth, with each bite delivering that perfect balance of salty prosciutto and buttery richness.

Perfect pairings for america's test kitchen prosciutto bread

Buttery Spreads

Warm your prosciutto bread with high-quality cultured butter like Plugrá or Land O'Lakes European-style—the saltiness enhances the prosciutto's flavor while adding richness.

For a tangy twist, try herb-infused butter (mix softened butter with 1 tsp chopped rosemary and ½ tsp garlic powder) and let it melt into the warm bread. 🧈

Cheese Pairings

Aged cheeses like Parmigiano-Reggiano or Pecorino Romano create a perfect contrast with the salty prosciutto. I love pairing slices with sharp aged cheddar (like Cabot Clothbound) for a bold, umami-rich bite. For a creamy option, top with burrata and drizzle with extra-virgin olive oil—the contrast is heavenly. 🧀

Charcuterie Boards

Use this bread as a base for a charcuterie spread. Pair it with prosciutto di Parma, genoa salami, and fresh mozzarella for a classic Italian combination. Add fig jam or honeycomb to balance the saltiness, and include marinated olives and dried apricots for texture.

The bread's flaky layers soak up all the flavors beautifully. 🍇

Soup & Salad Toppers

Toast slices of this bread and use them to top minestrone soup or creamy tomato basil soup—the prosciutto adds a luxurious touch. For salads, tear the bread into chunks and toss with arugula, cherry tomatoes, and balsamic glaze.

It also makes a fantastic crouton alternative for Caesar salad. 🥗

Wine & Beverage Pairings

A crisp Italian white wine like Pinot Grigio or Vermentino complements the prosciutto's saltiness. For red wine lovers, a Chianti or Sangiovese enhances the meaty notes. If you prefer beer, try a light Italian lager like Peroni or a hoppy IPA for a fun contrast.

Sparkling water with lemon slices is a refreshing non-alcoholic option. 🍷

Sweet Contrasts

Balance the savory prosciutto with sweet pairings like honey-drizzled ricotta or mascarpone cheese with fresh berries. A drizzle of local wildflower honey or fig jam turns this bread into a dessert-worthy treat. The salty-sweet combo is surprisingly delicious. 🍯

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