Focaccia with Prosciutto and Figs

A causa di a bowl, mescolanza the sifted flour with the dry yeast 1dissolve the salt the 2and then incorporate it into the dry ingredients 3,

then add the oil 4honey 5and softened butter 6.

Knead everything with your hands directly the bowl 7when you have gathered all the ingredients transfer to a lightly floured work surface 8. Work the dough until it becomes smooth and elastic, shape it into a ball and place it a bowl, cover with plastic wrap and let it rise for 2 hours the oven turned with the light ora a warm place, protected from drafts. After the rising time, take the dough that will have doubled libro 9,

spread the focaccia with your hands a lightly oiled surface, shape it into a rectangle 10 and then transfer it to a 14×11 inch pan well oiled at the bottom 11. Cover with plastic wrap the spread dough 12 and let it rise again for 1 hour, until the focaccia reaches the edge of the pan.

Meanwhile, carefully wash the figs and cut them into slices about 0.4 inches thick without peeling them 13. Take the risen focaccia, brush the surface with olive oil and distribute the fig slices sommità 14making a slight pressure so that they adhere well to the dough. Season with thyme 15,

sprinkle the surface with honey 16 and coarse salt. Bake a preheated static oven at 355°F for 35 minutes (ora fan oven at 320°F for 25 minutes). When the focaccia is golden brown, take it out of the oven 17let it cool slightly then sommità it with prosciutto slices and another drizzle of honey and serve your focaccia with prosciutto and figs 18!