Focaccia has a long history of Italian heritage and is the early prototype for modern pizzas.

Whatever the region of Italy in which you are enjoying focaccia, it is usually served with olive oil, pepper, balsamic vinegar (sometimes combined together); or with a variety of additional spices and herbs.

Traditionally cooked on the hearth of a hot fire, or a heated tile or disk, bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread, or alternatively dotting the bread, then topped with olive oil.

The breadwinner here is the perfectly curated prosciutto butter, which was a design by Executive Chef, which perfectly encapsulates antipasti and is a fusion of brilliant ideas. The idea was born when Chef was trying to perfect the butter and how to further flavour the prosciutto, and came up with a brilliant idea. Whilst cutting the prosciutto very finely, he found a way to soften it and mix it in with the butter to add texture and flavour to both of these, and combine them to create a brand new delicacy to pair with the decadent homemade focaccia bread.

The focaccia served with olive oil and prosciutto butter is Pretty Boy’s unique take on an evening dining classic. The homemade focaccia is special to Pretty Boy as it adopts a prosciutto infused butter to create antipasti similar to that your Nonna would serve at home. Along with drizzled olive oil, these salty flavours create a signature taste and is a must-have when dining at Pretty Boy.

As well as featuring as one of Pretty Boy's best antipasti, the focaccia is also the first course on the ‘Feed Me’ menu. It is not uncommon to see a serve of focaccia at every table during the evening service, along with satisfied smiles on all who consume this perfected starter.