Focaccia Sandwich with Prosciutto and Mozzarella

Prepare the Dough

• 1
  In a large bowl, mix wheat flour, salt, and sugar. Add the dry yeast to the lukewarm water and let it stand for about five minutes until small bubbles form on the surface. Pour the yeast water into the flour, add one tablespoon of olive oil, and mix to form a very sticky, thin dough. Carefully cover the bowl with cling film and place it in the refrigerator for 24 hours. During this time, the dough should double or triple in volume and be full of air bubbles.

Baking

• 1
  Prepare a baking sheet (approx. 40x30 cm) and generously grease it with 2 tablespoons of olive oil. Place the risen dough onto the sheet and spread it evenly to the edges with your fingers. Cover again with film and let it rise for another 2-3 hours at room temperature. Once the focaccia has risen perfectly, preheat the oven to 220 °C. Drizzle the remaining dough evenly with the remaining olive oil. Press indentations into the dough with lightly oiled fingers. Sprinkle the focaccia with a little sea salt, place it in the hot oven, and bake for approx. 25-30 minutes until golden brown. The finished focaccia should be airy, crispy, and tender.

Serving

• 1
  Cut the cooled focaccia into pieces and halve them horizontally. Generously spread both halves with pesto. Top the bottom half with a handful of arugula, slices of prosciutto, sliced mozzarella, and fresh basil leaves. Cover with the second half. For easier serving, wrap the sandwich in baking paper, cut it in half, and enjoy immediately.