Focaccia with Ricottina and Prosciutto

To prepare the Focaccia

250 g Manitoba Flour

• 250 g 00 Flour

• 7 g Dried Yeast

• 70 g Sunflower Oil

• 500 ml Milk

• 12 g Salt

• 10 g Sugar

• White Poppy Seeds to taste

• Sesame Seeds to taste

• Milk to taste

Filling Ingredients

• 80 g Rocket

• 3 Fresh Tomatoes

• 4 slices Smoked Scamorza

• 190 g Ricottina Cheese

• Salt to taste

• A drizzle of Extra Virgin Olive Oil

• 220 g Prosciutto crudo

1. Mix together, In a large bowl, the milk, salt, yeast, sugar, and oil energetically with a whisk. Add the two flours gradually, and continue to mix until you have a kneadable dough.

2. Transfer the dough into a pan and leave it to rise at 20 - 22 °C for one hour.

3. Once the dough is ready for baking, coat it with milk using a pastry brush and sprinkle the white poppy seeds and sesame seeds evenly across the surface of the dough. Bake in a preheated oven at 180 °C for 30 - 35 minutes.

4. Leave the Focaccia to cool down. Cut in half and fill with the ingredients. Add salt and olive oil to your taste.

5. Cut into portions and serve.

Recipe by Anna M.