Focaccia with raw ham and cheese

Ingredients for 1 servings:

• 25 g yeast
• 200 ml milk, lukewarm
• 400 g flour
• 100 g butter
• 150 g ham
• 150 g sheep’s cheese
• ½ tsp salt
• 2 eggs
• Olive oil for brushing
• Olive oil for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

delicious Italian bread

In a small bowl, mix the crumbled yeast with 2 tablespoons of lukewarm milk until smooth, then add about 100g of flour and half of the remaining milk. Mix to form a starter dough. Dust the dough heavily with flour, cover, and let it rise until it has doubled in size. Meanwhile, cut the butter into small pieces and the ham and feta cheese into small cubes. Sift the remaining flour into a bowl and make a well in the center. Add the starter dough and mix with a little flour. Add the butter, salt, eggs, and remaining milk and beat with a wooden spoon until it comes away from the bowl and bubbles. Form a ball, remove it from the bowl, lightly roll it in flour, and wrap it loosely in a cloth. Cover with the bowl and let it rest for about 2 hours in a not too warm place. Briefly break the dough in the bowl with a wooden spoon, evenly incorporating the ham and cheese cubes. Grease a springform pan with olive oil and sprinkle with breadcrumbs. Preheat the oven to 230°C. Pour the dough into the pan and press it flat with the heel of your hand. Cover and let rise for another 15 minutes. Brush with olive oil and bake in the oven on the middle rack for about 30-35 minutes.