Filled Focaccia with Ham and Melted Fontina
"I suppose I would describe this as a kind of hot, home-made sandwich. Lovely to serve straight from the oven for lunch. We've used ham, cheese and sage here, but any kind of filling at all would be fine, including vegetables such as mushrooms or preserved artichokes, or salami – the permutations are endless...."
INGREDIENTS
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9 oz (250 g) strong white bread flour, plus a little extra for dusting
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1 level teaspoon easy-blend dried yeast
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1 dessertspoon olive oil, plus a little extra for greasing
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1 level teaspoon salt
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6 oz (175 g) sliced Parma ham
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12 oz (350 g) Fontina (or Gruyère)
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3 tablespoons chopped fresh sage leaves
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freshly milled black pepper
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15 small sprigs fresh rosemary
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2 tablespoons olive oil
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1 level teaspoon sea salt
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