Prosciutto di San Daniele Sandwich
For the focaccia (makes 2 x 8” round focaccias)
½ cup olive oil
2 cloves garlic, minced
2 tbsp fresh rosemary, rough chopped
½ tsp cracked pepper
1 cup water, room temp
2¼ tsp yeast
¼ tsp sugar
2 ½ cups flour
2 tsp salt
Make the focaccia
In a small saucepan, cook olive oil, garlic, and rosemary on low heat 8-10 minutes to infuse oil.
In a bowl, combine water, yeast, and sugar and leave for 5-7 minutes until yeast is foamy. Add .25 cup of the rosemary garlic oil, 1 cup flour, mix and let sit for 5 minutes.
Add remaining flour and salt and mix till dough forms. Knead 10-15 times till the dough comes smooth. Oil bowl and add dough coating dough in oil. Wrap and let rise in a warm area for approximately 1 hour.
Line 2 x 8” round baking pans with some parchment and grease with some of the rosemary oil. Separate dough in half. Punch down dough and form 2 x 8” flat rounds creating dimples with your fingertips in the tops. Drizzle dough with remaining oil and some flaky salt. Wrap and proof again for 30 minutes.
Bake at 450F for 15-20 minutes till golden brown on top.
Slice focaccias in half. Layer each bottom half with Buffalo mozzarella, Prosciutto di San Daniele and eggplant. Top with focaccia top and serve
Makes 2 large sandwiches to share
For the filling
1 large Buffalo mozzarella
6 tbsp of marinated eggplant
10 slices of Prosciutto di San Daniele