- 500 g flour
- 5 g baker's yeast
- 5 g olive oil
- 8 g fleur de sel
- 25 cl warm water
- 3 sprigs rosemary
- 150 g mascarpone
- 12 thin slices Ibérico ham (or San Daniele)
- Dissolve the yeast in a little lukewarm water.
- In a large bowl, combine the flour, fleur de sel, olive oil, and remaining warm water. Mix well, then incorporate the yeast mixture. Knead into a smooth dough. Transfer to a bowl, cover with a cloth, and let rise for 1 hour in a warm, draft-free place.
- Finely chop the rosemary and fold it into the dough. Divide into six balls and place on a lightly floured baking sheet (or silicone mat). Gently flatten each ball into a disc.
- Sprinkle a few rosemary sprigs on top of each. Bake in a preheated moderate oven (th. 7/8, about 220°C/425°F) for 20 minutes, until golden and crisp. Monitor closely to avoid overbaking.
- Remove from the oven and slice each focaccia in half horizontally. Spread the base with mascarpone, layer with Ibérico ham slices, and top with the other half.
- Enjoy cold at your picnic or warm them briefly on the barbecue for extra flavor.
Image source: Bernhard Winkelmann
Recipe adapted from www.pique-niquer.fr (Hubert's recipes)
