Italian Focaccia with Prosciutto: Delicious Snack | The Cook's Cook

Ingredients

• 500 grams (18 ounces wt) Italian 00 flour
• 5 grams (1 teaspoon) yeast
• 15 grams (1 tablespoon) salt
• 6 grams (1 1/2 teaspoons) sugar
• 300 ml (1 1/4 cups) room temperature water
• 15 ml (1 tablespoon) extra-virgin olive oil
• 60 ml (1/4 cup) extra-virgin olive oil
• 5 ml (1 teaspoon) chopped rosemary leaves
• 5 ml (1 teaspoon) chopped thyme leaves
• 1 pinch of salt
• 1 pinch crushed black pepper
• 30 ml (1/8 cup) balsamic vinegar
• 1 pinch salt
• 30 cherry tomatoes
• 16 slices of prosciutto di Parma
• 16 slices of coppa (or a good salami)
• 16 leaves fresh basil
• 2 balls of mozzarella di bufala
• 473 ml (2 cups) arugula, washed and dried
• 2 cloves garlic, peeled and halved