Rosemary Focaccia Strata Small

Rosemary Focaccia Strata with Ham and Imported Port Salut

Julie Hartigan of Cooking w/Julie
Impress that special someone for brunch with this easy, upscale take on everyone’s favorite ham, egg, and cheese combo. It can even be assembled the night before to speed prep in the morning! Creamy imported Port Salut cheese from the Loire Valley in France melts in the most amazingly buttery way to give this dish a delicious finish.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Main Course
Cuisine American


  • 4 cups cubed toasted rosemary focaccia bread or rolls
  • 1 1/2 cups imported Port Salut cheese divided
  • 1 1/2 cups diced ham
  • 12 large eggs
  • 3/4 cup cream or milk
  • 1 TB dijon mustard
  • 1 tsp minced rosemary
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Coat a 2 quart casserole dish with cooking spray or butter. Coarsely grate or chop cheese into bite sized pieces. Toss together bread, 1 cup cheese, and ham in a large bowl (reserving remaining 1/2 cup cheese for topping strata). Add mixture to prepared casserole. Whisk together eggs, cream, mustard, rosemary, salt, and pepper. Pour over bread mixture and press down lightly with a spatula to soak. If desired, cover and keep in the refrigerator overnight. When ready to bake, preheat oven to 350 degrees. Bake strata uncovered for 45 minutes to 1 hour or until the center is browned and eggs underneath are cooked through. Top with remaining cheese and return to oven for 5 minutes to melt.


Serve with cheesy toasts. Top baguette with creamy, nutty imported Appenzeller cheese and heat until melted. They make great dippers!
Keyword appenzeller, brunch, port salut, rosemary focaccia strata