Ham focaccia with mozzarella

Ingredients for 2 servings:

• 200 g flour, sifted
• 15 g yeast
• 1 tsp herbal salt
• 1 pinch(s) of sugar
• 125 ml water, lukewarm
• 5 tbsp olive oil
• 1 rosemary sprig(s)
• 4 sprigs of thyme
• 2 tomatoes
• 200g mozzarella
• herbal salt
• 1 bunch arugula
• 4 slices of raw ham
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 27 minutes

Dissolve the yeast in lukewarm water with a pinch of sugar and let it rest for 10 minutes. Wash the rosemary and thyme, pat dry, and remove the stems, then finely chop. Knead the yeast with the flour, herb salt, 2 tablespoons of oil, lukewarm water, and half of the herbs. You may not need to use all of the water; the dough should be pliable. Cover the dough and let it rise in a warm place for about 45 minutes. Put the remaining 3 tablespoons of oil and the rest of the herbs in a small bowl and stir in a pinch of herb salt. Wash the tomatoes, remove the stems, and slice them. Drain the mozzarella and dice it. Sort the arugula, trim the stems, wash the leaves, and pat dry. Preheat the oven to 180-200°C fan/convection oven. Roll out the yeast dough on a floured surface into 4 flatbreads and place them on a baking sheet lined with baking paper. Bake in the hot oven for about 10-12 minutes. Drizzle with herb oil while hot and top with tomatoes, herb salt, mozzarella, ham, and arugula.