50/50 Wholegrain/Strong flour Focaccia with Prosciutto

It only takes less than three hours to have this focaccia warm ready on your table.
From ingredients mixing to halving and filling the focaccia with fresh cut Prosciutto.
It does not really take a lot. Just proving, proving and wholesome ingredients

90 minutes 1st proving in a bowl
30 minutes 2nd proving on a tray

30 minutes in the oven


Same ingredients as the Focaccia
with the only difference in the flour:
350gr strong white flour and
150gr wholegrain flour

abundant olive oil, sea salt and rosemary on top and prosciutto between the two layers.

Have it warm!!