Pecorino & Prosciutto Focaccia

Add 5 cups of flour, 1 tablespoon of salt, 1/2 cup of olive oil and the bloomed yeast mixture into the bowl of a stand mixer

Mix on low with a dough hook attachment until the ingredients are fully incorporated

Increase the speed to medium and knead for 5-6 minutes

Add 1 tablespoon of flour at a time if the dough is really sticky

Transfer the dough onto a floured work surface and knead by hand a few times

Oil a large bowl and transfer the dough into the bowl

Cover the bowl tightly with plastic wrap and a kitchen towel and allow the dough to rest in a warm place for 1 hour or until the dough has doubled in size

Add 1/2 cup of olive oil into a 9"x13"cake pan and transfer the dough into the pan

Begin stretching the dough out toward the corners of the pan with the tips of your fingers

Flip the dough over, so that all of the dough is coated with olive oil

Continue to press the dough out until it has fully filled the pan 

Using the tips of your fingers, press holes throughout the dough

Cover with a kitchen towel and allow the dough to rise for 60 minutes

Preheat the oven to 425 degrees

Sprinkle dried parsley flakes, 1 cup of pecorino romano and a pinch of sea salt over the surface of the dough

Cut the prosciutto into ribbons and twist each ribbon a bit. Place the prosciutto all over the surface over the dough

Bake at 425 degrees for 25-28 minutes

Once the focaccia is golden brown, transfer it onto a heat proof surface and allow it to rest for 5 minutes in the pan

Transfer the focaccia out onto a cooling rack and allow it to cool fully before slicing