PROSCIUTTO-STUFFED FOCACCIA

In a bowl, combine the all-purpose flour, water, one tablespoon of olive oil/vegetable oil, salt, and dry yeast. Mix until the ingredients are incorporated.

Transfer the dough to another bowl lightly greased with oil and let it rest until doubled in volume.

Grease a baking sheet. Remove the dough that has doubled in size (it will be less sticky) and spread it out on the prepared baking sheet.

Allow the dough to rest and proof again on the baking sheet for approximately one more hour, until it fills the space.

Drizzle the surface of the dough with olive oil and make shallow dimples with your fingers to create little pools for the oil.

Sprinkle rosemary and grilling salt over the dough.

Bake the focaccia in a preheated oven at 250°C (482°F).

Remove the baked focaccia from the pan and proceed with the filling.

Fill the focaccia, split in half or opened up, with slices of sun-dried tomato.

Add the arugula leaves over the sun-dried tomatoes.

Add the slices of Prosciutto di Parma (cured ham).

Finish the filling by spreading ricotta cream on top.