Steps for the white focaccia stuffed with cooked ham and mozzarella

• To prepare this wonderful white stuffed focaccia, you need to prepare the dough. Pour the two sifted flours into the bowl of the stand mixer, dissolve the fresh yeast in a couple of fingers of water, add the honey, and mix using the hook attachment. Gradually add the water in a stream and continue kneading. Finally, add the salt and then the extra virgin olive oil and continue kneading until the dough is smooth and elastic. It will take about 15-18 minutes in total. Be careful not to overheat the dough. This process can also be done by hand using a bowl. When the dough is ready, give it a few reinforcement folds and let it rise in an oiled bowl covered with plastic wrap until it doubles. It will take about 3 hours. After rising, turn the dough onto a large rectangular baking tray 12×16 inches well-oiled. Stretch it with your hands and let it rest again covered with plastic wrap or a cloth for 40 minutes. Finally, pour abundant extra virgin olive oil on the dough surface and gently press with your fingers to create the typical dimples. Be careful not to deflate the dough or any bubbles present. Bake in a preheated static oven at 482°F for about 20-25 minutes or until golden. Once ready, let it cool completely.

  

• When the focaccia is cold, cut it in half and fill with slices of cooked ham, lettuce, and thinly sliced fior di latte mozzarella. Cut the focaccia into strips and serve. I hope you like this last recipe of mine, see you next time friends.