Espresso and Lime

1 Combine 1 3/4 cups of warm water, 1 tablespoon of sugar and 1 packet of active dry yeast and allow it to rest in a warm place for 15 minutes
2 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
3 Mix on low with a dough hook attachment until the ingredients are fully incorporated
4 Increase the speed to medium and knead for 5-6 minutes
5 Add 1 tablespoon of flour at a time if the dough is really sticky
6 Transfer the dough onto a floured work surface and knead by hand a few times
7 Oil a large bowl and transfer the dough into the bowl
8 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
9 Add 1/2 cup of olive oil into a 9"x13"cake pan and transfer the dough into the pan
10 Begin stretching the dough out toward the corners of the pan with the tips of your fingers
11 Flip the dough over, so that all of the dough is coated with olive oil
12 Continue to press the dough out until it has fully filled the pan 
13 Using the tips of your fingers, press holes throughout the dough
14 Cover with a kitchen towel and allow the dough to rise for 60 minutes
15 Preheat the oven to 425 degrees
16 Sprinkle dried parsley flakes, 1 cup of pecorino romano and a pinch of sea salt over the surface of the dough
17 Cut the prosciutto into ribbons and twist each ribbon a bit. Place the prosciutto all over the surface over the dough
18 Bake at 425 degrees for 25-28 minutes
19 Once the focaccia is golden brown, transfer it onto a heat proof surface and allow it to rest for 5 minutes in the pan
20 Transfer the focaccia out onto a cooling rack and allow it to cool fully before slicing